Greek Bean Soup
Warm your soul with Greek Bean Soup, a hearty and nutritious bowl steeped in Mediterranean tradition. This classic recipe stars tender white beans simmered to perfection with aromatic vegetables like onion, carrot, and celery, all enhanced by the robust flavors of garlic, oregano, and thyme. A hint of tomato richness and a drizzle of olive oil bring depth to this rustic soup, while fresh parsley and optional lemon wedges add a refreshing finish. Perfect for cozy evenings, this vegan and protein-packed dish is not only comforting but also a wholesome meal idea that’s easy to prepare. Serve it with crusty bread for a true Greek culinary experience.
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Recipe Information
Ingredients
- 1 cup dried white beans (e.g., cannellini or navy beans)
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 3 units garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can crushed tomatoes
- 5 cups vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 units lemon wedges (optional)
Instructions
Rinse the dried white beans thoroughly under cold water. Place them in a large bowl and cover with water to soak overnight, or for at least 8 hours.
Drain the soaked beans and rinse again. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and mix well, cooking for 1-2 minutes to deepen the flavor.
Stir in the crushed tomatoes, soaked beans, vegetable broth (or water), oregano, thyme, bay leaf, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if necessary to maintain the desired consistency.
Once the beans are fully cooked, taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 35.3 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5740 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
