Discover the comforting embrace of our Greek White Bean Soup Recipe, a simple yet incredibly flavorful dish that’s perfect for a weeknight meal or a nourishing lunch. This recipe offers a delightful taste of traditional Greek cuisine, proving that healthy eating can be both satisfying and achievable.
Key Ingredients for Greek White Bean Soup Recipe
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 2 (15-ounce) cans cannellini beans, rinsed and drained (or other white beans like Great Northern)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
How to Make Greek White Bean Soup Recipe
This Greek White Bean Soup Recipe is a testament to simplicity and flavor, proving that wholesome ingredients can create a truly satisfying meal. Within approximately 45 minutes, you’ll have a rich, creamy, and deeply flavorful soup ready to be enjoyed. Its hearty texture and aromatic presence make it an ideal comfort food, perfect for warming you from the inside out.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This initial sautéing builds a foundational layer of flavor for the soup.
- Infuse with Garlic and Herbs: Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic. The aroma at this stage is wonderfully inviting!
- Add Liquids and Beans: Pour in the vegetable broth, ensuring it covers the vegetables. Add the rinsed and drained cannellini beans and the undrained diced tomatoes. Pop in the bay leaf, which will subtly infuse the soup with its aromatic essence as it cooks.
- Simmer and Thicken: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes. This allows the flavors to meld beautifully and for the vegetables to become tender. For an even creamier texture, you can mash some of the beans against the side of the pot with a spoon or remove about a cup of soup, blend it, and return it to the pot.
- Finish and Season: Remove the bay leaf before serving. Stir in the fresh lemon juice. This brightens the soup and adds a quintessential Greek touch. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed; often, a little extra salt or lemon juice can make a big difference.
- Serve: Ladle the hot Greek White Bean Soup into bowls. Garnish generously with fresh chopped parsley. Serve immediately with crusty bread for dipping – it’s the perfect accompaniment to soak up all that delicious broth!
Why You’ll Love This Greek White Bean Soup Recipe
You’ll adore this Greek White Bean Soup Recipe for its deeply comforting and wholesome nature, delivering a substantial and satisfying meal that feels both nourishing and incredibly delicious. Unlike some fussier soups, this recipe is remarkably budget-friendly, relying on pantry staples and affordable produce to create a luxurious-tasting dish without breaking the bank, making it a true hero for your weekly meal planning. The bright, zesty finish from the fresh lemon juice, coupled with the optional kick of red pepper flakes and the aromatic herbs, elevates this humble soup into something truly special, reminiscent of the best taverna fare but with an accessible homemade charm.
This delightful soup, offering a rustic elegance akin to a hearty Minestrone but with its own distinct Mediterranean character, is a perfect example of how simple ingredients can be transformed into something extraordinary. It’s a dish that nourishes the soul as much as the body, and we encourage you to bring this taste of Greece into your own kitchen today. Get ready for a bowl of pure comfort and flavor that will have you coming back for more!
Storing and Reheating Tips
Properly storing your Greek White Bean Soup Recipe ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in individual portions or in larger freezer-safe containers. It will keep well in the freezer for up to 2-3 months. Ensure containers are well-sealed to prevent freezer burn.
- Reheating: To reheat from the refrigerator, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in short intervals, stirring between each. If reheating from frozen, thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave. You may need to add a splash of water or broth to thin it out if it has thickened considerably.
Final Thoughts
This Greek White Bean Soup Recipe is a wonderfully simple, nourishing, and flavorful dish that embodies the heart of Greek cuisine. We hope you find it as comforting and satisfying as we do, and we encourage you to whip up a batch soon!
Greek White Bean Soup Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This initial sautéing builds a foundational layer of flavor for the soup.1 tablespoon olive oil, 1 large yellow onion, chopped, 3 carrots, peeled and diced, 3 celery stalks, diced
- Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic. The aroma at this stage is wonderfully inviting!4 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
- Pour in the vegetable broth, ensuring it covers the vegetables. Add the rinsed and drained cannellini beans and the undrained diced tomatoes. Pop in the bay leaf, which will subtly infuse the soup with its aromatic essence as it cooks.6 cups vegetable broth, 2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (14.5-ounce) can diced tomatoes, undrained, 1 bay leaf
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes. This allows the flavors to meld beautifully and for the vegetables to become tender. For an even creamier texture, you can mash some of the beans against the side of the pot with a spoon or remove about a cup of soup, blend it, and return it to the pot.
- Remove the bay leaf before serving. Stir in the fresh lemon juice. This brightens the soup and adds a quintessential Greek touch. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed; often, a little extra salt or lemon juice can make a big difference.1/2 Juice of lemon, salt and freshly ground black pepper to taste
- Ladle the hot Greek White Bean Soup into bowls. Garnish generously with fresh chopped parsley. Serve immediately with crusty bread for dipping – it’s the perfect accompaniment to soak up all that delicious broth!Fresh parsley, chopped, for garnish, Crusty bread, for serving