Easy Mediterranean Pinto Bean Soup

Published Jan 26, 2026

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.

Pot with ladleful of creamy pinto bean soup showing beans, rice, spinach, and a drizzle of olive oil.

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.

Bowl of pinto bean soup with burst cherry tomatoes, lemon juice, and olive oil.

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.

Step 1 Cherry tomatoes sizzling with onion, celery, and carrot in olive oil at the bottom of a large pot.

2) Add the spices

Stir in the grated garlic, paprika, cumin, and coriander. Cook 1 more minute, until fragrant.

Step 2 Spices and garlic added to the pot with tomatoes and vegetables

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.

Step 3 Pinto beans and broth simmering gently in the pot.

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.

Step 4 Spinach and rice stirred into the soup just before finishing.

5) Serve

Ladle into bowls and serve with a drizzle of extra virgin olive or a dollop of yogurt if you like.

Step 5 Finished soup being ladled into bowls and topped with olive oil and black pepper.

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

Can I use dried beans instead of canned?

Yes. Cook them fully first, then use them in this simple bean soup recipe just like canned beans.

Is this soup freezer-friendly?

Yes. This soup freezes well, especially if you leave out the rice and add it fresh later.

How thick should pinto bean soup be?

It’s flexible. Add more broth for a lighter soup or simmer longer for a thicker one.

Can I make this ahead of time?

Absolutely. Like many bean soups, it tastes even better the next day.

Is this a healthy pinto bean soup?

Yes. It’s full of vegetables, beans, and olive oil, making it nourishing and balanced without feeling heavy.

How to store this pinto bean soup?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

More Soup Recipes to Try

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.