Description
This delicious Greek White Bean Soup is bursting with garlicky lemon flavor. Perfect for a healthy meal.
Ingredients
Scale
- 1 cup dried white beans
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon oregano
- 1/4 cup fresh lemon juice
- to taste salt
- to taste black pepper
- 2 tablespoons olive oil
Instructions
- Soak the beans overnight in water.
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened.
- Add the soaked beans, vegetable broth, bay leaf, and oregano. Bring to a boil.
- Reduce heat and simmer for about 1 hour, or until beans are tender.
- Stir in lemon juice and season with salt and pepper to taste. Remove bay leaf before serving.
Notes
- For a creamier texture, you can blend part of the soup and then mix it back in.
- This soup can be refrigerated and reheated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg