Go Back Email Link
–+ servings
Ladle lifting pinto bean soup with beans, vegetables, and broth.

Easy Mediterranean Pinto Bean Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Nico Pallotta

  • 2 tablespoons olive oil extra virgin + more for serving
  • 2 cups (300 g) 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 (1 L) vegetable broth or chicken broth — low-sodium
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon black pepper
  • 4 cups (100 g) spinach
  • 2 tablespoons lemon juice
  • 2 cups (300 g) cooked rice or quinoa

  • 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.
    Step 1 Cherry tomatoes sizzling with onion, celery, and carrot in olive oil at the bottom of a large pot.
  • Add spices: Add 2 cloves garlic, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon cumin. Stir and cook 1 more minute.
    Step 2 Spices and garlic added to the pot with tomatoes and vegetables
  • 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.
    Step 3 Pinto beans and broth simmering gently in the pot.
  • 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.
    Step 4 Spinach and rice stirred into the soup just before finishing.
  • 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.
How to add more protein
  • 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.
 
Substitutions
  • 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
 
Tips
  • 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.
QR Code linking back to recipe