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Bean Soup

A classic Mediterranean bean soup from Greece, rich with white beans, vegetables, and aromatic herbs. This hearty lunch dish is naturally protein-rich, nutritious, and comfort-focused, perfect for warm Greek afternoons.

Mediterranean Greece lunch 🌿 Vegetarian 🌱 Vegan 🌾 Gluten-free 🥛 Dairy-free

Prep

15 min

Cook

50 min

Total

65 min

Servings

4 srv

Difficulty

Easy

Calories

320 kcal

Ingredients

For 4 serving(s)

250.00 grams Dried White Beans
45.00 ml Olive Oil
1.00 pieces Onion
2.00 pieces Carrot
1.00 pieces Celery
3.00 pieces Garlic
400.00 grams Diced Tomatoes
2.00 tbsp Tomato Paste
2.00 pieces Bay Leaves
1.00 tsp Dried Oregano
0.50 tsp Dried Thyme
1.00 tsp Sea salt
0.50 tsp Black Pepper
0.25 tsp Red pepper flakes
20.00 grams Fresh Parsley
2000.00 ml Water

Nutrition

Per serving

Calories: 320kcal
Protein: 18.00g
Carbs: 42.00g
Fat: 8.00g
Fiber: 12.00g

Instructions

1

Rinse the dried white beans thoroughly under cold water and soak them in a large pot with 8 cups of water for at least 4 hours or overnight
2

Heat olive oil in a large pot over medium heat and sauté the diced onions, carrots, and celery until softened, approximately 5 minutes
3

Add minced garlic and cook for another minute until fragrant, stirring constantly
4

Drain the soaked beans and add them to the pot along with 6 cups of fresh water, diced tomatoes, tomato paste, bay leaves, oregano, and thyme
5

Bring the soup to a boil, then reduce heat to low and simmer for 45 minutes until beans are tender but not falling apart
6

Season with sea salt, black pepper, and red pepper flakes to taste, stirring gently
7

Drizzle with extra virgin olive oil and garnish with fresh parsley before serving hot with crusty Greek bread

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