Description
A hearty Greek white bean soup with tomatoes, vegetables, and aromatic herbs. This comforting, nutritious soup gets better with time and makes excellent leftovers.
Ingredients
Scale
- 2 cups dried navy beans or cannellini beans, soaked overnight
- 1/4 cup extra virgin olive oil, divided
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 6–8 cups vegetable broth or water
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Fresh lemon juice for serving
Instructions
- 1. Drain and rinse soaked beans thoroughly.
- 2. Heat 3 tablespoons olive oil in large pot over medium heat.
- 3. Add onion and cook 5-7 minutes until translucent.
- 4. Add carrots and celery, cook 5 minutes until softening.
- 5. Stir in garlic and cook 30 seconds until aromatic.
- 6. Add tomato paste and cook 1-2 minutes.
- 7. Pour in crushed tomatoes, scraping up browned bits.
- 8. Add beans, bay leaves, oregano, thyme, and paprika.
- 9. Add 6 cups broth, bring to boil.
- 10. Reduce heat and simmer partially covered 1 1/2 to 2 hours until beans are tender.
- 11. Season with salt and pepper during last 30 minutes.
- 12. Remove bay leaves, stir in parsley and remaining olive oil.
- 13. Serve with lemon juice and olive oil drizzle.
Notes
Soup improves in flavor after a day. Store refrigerated up to 5 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g