Greek Bean Soup

5 from 1 vote

Greek Bean Soup made with canned cannellini beans and veggies, a delicious and healthy recipe that is low carb and gluten free. Light, with a subtle thyme hint, this soup is also vegan and vegetarian friendly. It's a comforting recipe for the cold season, but it can also be enjoyed all year round.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Greek

Diet: Low Calorie

Servings: people

Calories: 163kcal

Author: Daniela Apostol

Ingredients

2 tins cannellini beans
3 cups vegetable stock (broth)
1 carrot
1 onion
1 red pepper
¼ cup olive oil
2 tablespoon tomato puree
1 celery stick
3 cloves of garlic
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped parsley
½ tablespoon dried thyme
2 bay leaves

Metric - US Customary

Instructions

In a large pan set over a medium heat, heat up the olive oil, add the peeled and chopped onion, and fry until golden.
Add the peeled and chopped garlic, carrot, red pepper and celery and sautee for 5 minutes for the veggies to begin to soften.
Pour over the stock, add the beans and bay leaves, and leave it to cook for with the lid on for 15-20 minutes until the veggies are tender.
Season well with salt and pepper, add the thyme and tomato puree, and give it a good stir.
Garnish with fresh parsley - optional.
Serve hot!

Video

Notes

As the beans cook, they will become slightly mushier, which will thicken the soup even more - there is no need to use any thickener here.
I like the bean soup pretty thick, but if you like it thinner, then use more vegetable stock (broth).
As for the veggies used, you don't have to use all of them, but I find that with every good soup, the more veggies, the tastier.
The soup can safely be frozen if you made a larger batch, to defrost, you can either use a microwave, or add the frozen soup to a pan with some water, and allow it to gently reheat until bubbling hot.

Nutrition