Description
A hearty and nutritious Greek white bean soup made with simple ingredients.
Ingredients
Scale
- 1 cup dried white beans
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Soak the beans overnight in water.
- Drain and rinse the beans.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic and cook for 1 minute.
- Add the soaked beans, vegetable broth, tomatoes, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to simmer.
- Cook for 1 to 1.5 hours, or until beans are tender.
- Adjust seasoning before serving.
Notes
- Serve with crusty bread.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Greek White Bean Soup, White Bean Soup, Greek Cuisine