Greek · Lunch
Greek Bean Soup (High-Protein)
Fasolada-style Greek bean soup with cannellini beans, shredded chicken thigh and a poached egg for substantial protein. Simmered with carrot, celery, onion and tomato in olive oil, finished with lemon and oregano, scattered with parsley.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
478Calories
51.2gProtein
16.8gFat
38.6gCarbs
8.4gSugar
11.9gFiber
612mgSodium
396mgChol
3.4gSat Fat
1450mgPotassium
180mgCalcium
6.8mgIron
0.9mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the onion, carrot and celery; mince the garlic; shred the cooked chicken; and chop the parsley.
2
Heat
Warm olive oil in a saucepan over medium heat and sweat the onion, carrot and celery for 5 minutes until softened.
3
Heat
Stir in garlic, oregano, bay leaf, tomato and stock. Add beans and simmer over low heat for 20 minutes until vegetables are tender, then stir in chicken and simmer 5 minutes.
4
Heat
In a small pan of barely simmering water over medium-low heat, poach the egg for 3 minutes until the white sets and yolk stays runny.
5
Plate
Remove bay leaf, stir in lemon juice, season with salt and pepper, ladle into a bowl, top with the poached egg and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup360g, cooked cannellini beans
- 7 oz200g chicken thigh
- 22 large eggs
- 1 cup240ml low-sodium vegetable stock
- 11 onion
- 11 carrot
- 22 celery stalk
- 2/3 cup80g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- 1 tbsp1 tbsp lemon juice
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
