Greek · Dinner
Greek Bean Soup (GLP-1)
Greek white bean soup built on cannellini beans simmered with carrot, celery, onion, garlic and tomato paste, finished with olive oil and lemon juice, then topped with crumbled feta and shredded chicken breast for a protein-forward, nourishing bowl.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
387Calories
45.8gProtein
10.9gFat
29.6gCarbs
6.9gSugar
8.1gFiber
870mgSodium
109mgChol
3.9gSat Fat
1180mgPotassium
230mgCalcium
3.9mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
high-fiber
protein-rich
low-calorie
glp-1
Instructions
1
Prep
Dice the carrot, celery, and onion; mince the garlic. Shred the cooked chicken breast.
2
Sweat
Warm the olive oil in a saucepan over medium heat and sweat the onion, carrot, and celery for 4 minutes until softened. Stir in the garlic and tomato paste; cook 1 minute.
3
Simmer
Pour in the vegetable stock and add the cannellini beans. Bring to a boil, then reduce to low and simmer 15 minutes until vegetables are tender.
4
Finish
Stir in the chicken breast and simmer 3 minutes until heated through. Stir in lemon juice and fresh dill.
5
Plate
Ladle soup into a bowl, scatter feta on top, and season to taste with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g chicken breast
- 260g260g cannellini beans
- 60g60g carrot
- 50g50g celery
- 70g70g onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 480ml480ml vegetable stock, low-sodium
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh dill
- 56g56g feta
