Name: Greek White Bean Soup - Daily Mediterranean Diet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 large yellow onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon red pepper flakes (optional, for a touch of warmth); 8 cups vegetable broth (low sodium preferred); 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 (15-ounce) can great Northern beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 bay leaf; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Description

A comforting and nourishing Greek White Bean Soup, perfect for any day, inspired by the Mediterranean diet. Simple ingredients, rich flavor, and wholesome goodness.

Ingredients

Scale

2 tablespoons extra virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional, for a touch of warmth)
8 cups vegetable broth (low sodium preferred)
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (15-ounce) can great Northern beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the rinsed and drained cannellini beans and great Northern beans, diced tomatoes (with their juice), and the bay leaf.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
5. Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. For a creamier texture, mash some beans or partially blend.
6. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave. Ensure soup is fully cooled before freezing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 300-350 kcal per serving (will vary based on exact ingredients and portion size)
Sugar: Approx. 8g
Sodium: Approx. 600mg (will vary based on broth and added salt)
Fat: Approx. 8g
Carbohydrates: Approx. 45g
Fiber: Approx. 12g
Protein: Approx. 15g