Description
A hearty, authentic Greek white bean soup featuring tender cannellini beans, aromatic garlic, and bright lemon juice. This traditional recipe builds layers of Mediterranean flavor for a satisfying, nutritious meal.
Ingredients
Scale
- 1 pound dried cannellini beans (or 3 cans, drained and rinsed)
- 1/3 cup extra virgin olive oil, divided
- 1 large yellow onion, finely chopped
- 6–8 garlic cloves, minced
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) crushed tomatoes
- 6 cups vegetable or chicken stock
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- 2–3 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Crushed red pepper flakes (optional)
- Fresh dill for garnish
Instructions
- 1. If using dried beans, soak overnight in cold water. Drain and rinse before using.
- 2. Heat 1/4 cup olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until softened.
- 3. Add garlic, celery, and carrot. Cook 3-4 minutes, stirring frequently.
- 4. Stir in tomato paste and cook 1 minute until darkened. Add crushed tomatoes and cook 2-3 minutes more.
- 5. Add beans, bay leaves, oregano, and thyme. Pour in stock, ensuring beans are covered by 2 inches.
- 6. Bring to boil, then reduce heat and simmer partially covered 1.5-2 hours for dried beans (30-40 minutes for canned) until tender.
- 7. Remove bay leaves and stir in parsley. Season with salt, pepper, and red pepper flakes.
- 8. Remove from heat and stir in lemon juice and remaining olive oil. Adjust seasoning and serve.
Notes
Store covered in refrigerator for up to 4 days or freeze for 3 months. Add fresh lemon juice and olive oil when reheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 640mg
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g