This pinto bean soup is easy to make, full of vegetables and Mediterranean flavor, and perfect for a simple, comforting meal any night of the week.
For more easy soup recipes, check out our Greek chickpea soup, Mediterranean lentil soup, easy black bean soup, Mediterranean chickpea soup.
Why you’ll love this Mediterranean Pinto Bean Soup!
This pinto bean soup starts with a small truth: pinto beans aren’t Mediterranean 😊. But borlotti beans—also called cranberry beans—are used all over Italy and the Mediterranean. They look and taste almost the same. Since borlotti beans are hard to find in the US, we use pinto beans here to keep this recipe easy and accessible. You can use borlotti if you have them.
I grew up eating bean soups every week. My Nonna Lidia would cook beans for my cousin Gabe and me, often very simply. Just beans, good olive oil, a splash of vinegar, and crusty bread 🫒. That’s true Mediterranean cooking.
This version is still Mediterranean in spirit, but more filling and made in one pot. Louise and I cook it often for an easy weeknight bean soup that feels comforting and familiar 🍲.
We add rice for body, but quinoa, farro, or even orzo work just as well. Enjoy 🤗.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: adds rich, Mediterranean flavor to this soup. Use regular olive oil if needed.
- Cherry tomatoes: bring sweetness and light acidity. Swap with canned diced tomatoes, well drained.
- Onion: builds the base flavor. Yellow or white onion both work.
- Carrots: add gentle sweetness and color. You can use parsnips or extra celery instead.
- Celery: gives a savory backbone. Fennel is a nice Mediterranean-style swap.
- Garlic: adds warmth and depth. Use garlic powder in a pinch.
- Paprika: sweet or smoked both work. Smoked adds more depth to this Mediterranean bean soup.
- Ground coriander: adds a soft citrus note. Swap with a pinch of ground fennel seeds.
- Ground cumin: brings warmth. Add more to taste or replace with mild curry powder.
- Vegetable broth: keeps this a vegetarian pinto bean soup. Chicken broth works too.
- Pinto beans: creamy and filling. Borlotti (cranberry) beans are the traditional option.
- Spinach: wilts quickly into the soup. Kale or chard work well for a twist on this pinto bean vegetable soup.
- Cooked rice: makes the soup hearty. Quinoa, farro, or orzo are great swaps.
- Lemon juice: brightens the soup. Red wine vinegar works too.
How to Make Mediterranean Pinto Bean Soup
1) Cook the veggies
Set a large pot on medium heat and warm the olive oil. Add the cherry tomatoes and cook for about 3 minutes, stirring now and then, until they lightly blister. Add the onion, carrots, and celery. Cook for 3 more minutes, until the onion softens.
2) Add the spices
Stir in the grated garlic, paprika, cumin, and coriander. Cook 1 more minute, until fragrant.
3) Simmer the soup
Add the pinto beans, broth, salt, black pepper, and a bay leaf if you have it. Bring to a gentle simmer and cook for 15 minutes. This stays simple and hands-off.
4) Finish with greens and grains
Stir in the spinach and cooked rice (or your grain of choice). Cook for 1 to 2 minutes, just until the spinach wilts and the rice is warm. Turn off the heat, add the lemon juice, and adjust salt, pepper, or broth as needed.
5) Serve
Ladle into bowls and serve with a drizzle of extra virgin olive or a dollop of yogurt if you like.
Tips
- Use good olive oil: A drizzle of extra virgin olive oil at the end adds real Mediterranean flavor.
- Don’t rush the tomatoes: Letting them blister first builds sweetness and depth.
- Adjust the thickness: Add more broth if you like a lighter soup, or simmer longer for a thicker one.
- Season at the end: Beans soak up salt, so taste and adjust just before serving.
- If you are cooking for mixed diets: Serve the yogurt on the side so everyone can add it—or skip it.
- Swap the grains freely: Rice, quinoa, farro, or orzo all work well.
- Make it ahead: This soup tastes even better the next day after the flavors settle.
Frequently Asked Questions
Yes. Cook them fully first, then use them in this simple bean soup recipe just like canned beans.
Yes. This soup freezes well, especially if you leave out the rice and add it fresh later.
It’s flexible. Add more broth for a lighter soup or simmer longer for a thicker one.
Absolutely. Like many bean soups, it tastes even better the next day.
Yes. It’s full of vegetables, beans, and olive oil, making it nourishing and balanced without feeling heavy.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
More Soup Recipes to Try
- Mediterranean one-pot vegetable orzo
- Creamy sweet potato chickpea soup
- Easy lemon lentil soup
- Tomato lentil soup
- Creamy healthy potato soup
- Creamy red lentil soup
- Turmeric lentil soup
- Spiced lentil soup
If you try this Mediterranean Pinto Bean Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Mediterranean Pinto Bean Soup
Ingredients
- 2 tablespoons olive oil extra virgin + more for serving
- 2 cups cherry tomatoes sub diced bell pepper or 2 tablespoons tomato paste
- 1 onion chopped
- 2 carrots sliced into discs
- 1 rib celery chopped
- 2 cloves garlic grated
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 cans pinto beans or borlotti beans — 15 oz / 400 g each can
- 4 cup vegetable broth or chicken broth — low-sodium
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 4 cups spinach
- 2 tablespoons lemon juice
- 2 cups cooked rice or quinoa
Instructions
- Cook the vegetables: Heat a large pot on medium heat with 2 tablespoons olive oil. Add 2 cups cherry tomatoes and cook for about 3 minutes, until lightly blistered.Add 1 onion, 2 carrots, and 1 rib celery. Cook for about 3 minutes, stirring often.
- Add spices: Add 2 cloves garlic, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon cumin. Stir and cook 1 more minute.
- Simmer the soup: Add 2 cans pinto beans (rinsed), 4 cup vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a gentle simmer and cook for 15 minutes.
- Finish the soup: Add 4 cups spinach and 2 cups cooked rice. Cook for 1 to 2 minutes, until the spinach wilts. Turn off the heat and stir in 2 tablespoons lemon juice.
- Serve: Ladle into bowls and serve with a drizzle of extra virgin olive or a dollop of yogurt if you like.
Notes
- Shredded chicken: Stir in cooked shredded chicken near the end to make it more hearty.
- Greek yogurt: Add a generous dollop on top. Use low-fat Greek yogurt or Skyr for extra protein.
- Crumbled feta: Sprinkle a little over each bowl for a salty, creamy finish.
- Extra beans: Add another can of pinto beans or mix in white beans.
- Extra virgin olive oil → Regular olive oil
- Cherry tomatoes → Canned diced tomatoes, well drained
- Onion → Yellow onion or white onion
- Carrots → Parsnips or extra celery
- Celery → Fennel
- Garlic → Garlic powder
- Paprika → Sweet paprika or smoked paprika
- Ground coriander → Ground fennel seeds
- Ground cumin → Mild curry powder
- Vegetable broth → Chicken broth
- Pinto beans → Borlotti (cranberry) beans
- Spinach → Kale or chard
- Cooked rice → Quinoa, farro, or orzo
- Lemon juice → Red wine vinegar
- Finish with olive oil: adds real Mediterranean flavor
- Blister the tomatoes: builds sweetness and depth
- Control the texture: thin with broth or simmer longer
- Season last: beans absorb salt
- Mixed diets: serve yogurt on the side
- Swap the grains: rice, quinoa, farro, or orzo
- Make ahead: tastes better the next day+
- Storage: in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Hi! We are Nico & Louise
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Another fantastic and tasty recipe! I used a whole 16 oz. container of grape tomatoes, more garlic, subbed in Greek seasoning for the coriander, and quinoa, rather than rice. This has great flavor, and is hearty and filling. I’m really looking forward to leftovers tonight! Thank you for the great recipe!
I just made this today and it was excellent. I didn’t have spinach so I chopped up some kale and put it with the other vegetables, not at the end. I used red peppers instead of cherry tomatoes. Very easy to make and delicious.
This is SO good!
YAY, I’m very happy you gave it a try, Andrew! Thanks for sharing 🙂
Well done… excellent recipe!
Good very
Keep them coming. Really nice flavourful.
Oh my goodness! Another soup recipe of yours to try… photo is enticing to say the least. I checked to see if I had everything in order to make this and I do!! I always have beans of different variety in stock because I cook with them – a lot… definitely more of your recipes!! hint, hint… still counting on a cookbook out from you two in the future! lol, but serious!
After I make this I will give rating… looking at the Mediterranean One Pot Vegetable Orzo to make next. Decisions, decisions, decisions!! 🙂 Due to the Artic Blast we’ve experienced here in the South I am looking forward to making several of your soups – then when Spring comes… your salads. Like I’ve mentioned before in posts I’m not a total vegetarian (eat chicken & fish) but there is something about your blog – other than good receipes – that keeps me returning to your site. Beautiful job on the layout of your site!
In all seriousness, you two do have some of the best recipes, design of your website is perfect in all areas… thank you!
Hi Tricia,
I’m so happy to hear from you again. Thank you so much for this thoughtful message.
Delighted that you are enjoying the recipes, soups especially, and that the site keeps bringing you back.
Thank you again for the support and encouragement. All the best,
Louise
Super.. .
Yum-o delicioso! Pinto beans mediterranean soup I am so happy to have a new way of making these pinto beans as they are our most popular beans here in North Carolina I did have the opportunity to enjoy in Italy and purchase for home your wonderful barlotti beans and they are close to pinto but barlotti so much better
Thanks for another great recipe
Best wishes, Donna
I love that pinto beans are a staple where you live, and you’re absolutely right; borlotti beans are very similar, just a little creamier and richer.
I’m so happy you enjoyed the recipe, and thank you for sharing that lovely Italy connection!
Best wishes from both of us,
Louise
receta facil y deliciosa