Greek · Lunch
Greek Bean Soup
White beans simmer slowly with olive oil, carrot, celery, onion and tomato until soft and thickened into a rustic broth. Finished with garlic, oregano and a squeeze of lemon, the soup carries the savoury sweetness of stewed vegetables. Served as a light, satisfying weekday meal.
$3
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
393Calories
13.2gProtein
16.9gFat
48.6gCarbs
10.8gSugar
13.6gFiber
1350mgSodium
0mgChol
2.5gSat Fat
980mgPotassium
140mgCalcium
4.8mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
mediterranean
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Dice the onion, slice the carrot into rounds, slice the celery, and mince the garlic.
2
Warm 30ml olive oil in a medium pot over medium heat. Add onion, carrot, and celery, cooking 6 to 8 minutes until softened and translucent.
3
Add garlic, oregano, and bay leaf to the pot, cooking over medium heat 1 minute until the raw garlic smell fades.
4
Add cannellini beans, crushed tomato, tomato paste, vegetable stock, salt, and black pepper. Bring to a boil over medium-high heat, then simmer over low heat uncovered 30 to 35 minutes until the broth thickens.
5
Remove the bay leaf and stir in the lemon juice and remaining 5ml olive oil. Taste and adjust salt as needed.
6
Plate
Ladle the soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cannellini beans
- 60ml60ml olive oil
- 11 medium carrot
- 22 celery stalk
- 11 medium onion
- 200g200g canned crushed tomato
- 4 tbsp60ml tomato paste
- 480ml480ml vegetable stock
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 10ml10ml lemon juice
- 10ml10ml olive oil, for finishing
