Description
A delicious and hearty Greek white bean soup infused with garlic and lemon, perfect for a comforting meal.
Ingredients
Scale
- 1 cup dried white beans
- 4 cups vegetable broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Soak the dried white beans overnight in water.
- Drain and rinse the beans, then place them in a large pot with vegetable broth.
- Add the chopped onion, garlic, carrots, celery, bay leaf, and oregano.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.
- Remove the bay leaf and blend the soup until smooth, if desired.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend a portion of the soup and mix it back in.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the amount of lemon juice according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg