Description
A hearty and nutritious Greek White Bean Soup that brings warmth and comfort with every spoonful.
Ingredients
Scale
- 250 grams cannellini beans, soaked overnight
- 6 tablespoons extra virgin olive oil
- ½ onion, minced
- 3 garlic cloves, chopped
- 1 carrot, cut into very thin slices
- 1 stick of celery, finely chopped
- Zest and juice of 1 lemon
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 500 ml vegetable stock (optional)
Instructions
- Soak the beans overnight in water. Drain and rinse before use.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
- Add garlic, carrot, and celery; cook until tender.
- Stir in soaked beans, vegetable stock, lemon zest, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes until beans are tender.
- Blend part of the soup for creaminess if desired, then stir in lemon juice before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg