Description
A hearty and comforting Greek white bean soup that warms you up in the winter.
Ingredients
Scale
- 2 cups dry white beans
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- Soak the beans overnight and drain.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add garlic, oregano, salt, and pepper; cook for another minute.
- Add the drained beans and vegetable broth; bring to a boil.
- Reduce heat and simmer until beans are tender, about 1 hour.
- Stir in kale and cook until wilted.
- Add lemon juice before serving.
Notes
- This soup can be made a day ahead and tastes even better the next day.
- Feel free to add more vegetables or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg