Gluten-free

Hearty Greek White Bean Soup

Recipe Snapshot

Servings

6

Total Time

45 min

Course

dinner

Ingredients

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add diced red onion, diced carrots, and diced celery. Season with Kosher salt, then cook. Add chopped garlic cloves then cook for an additional minute.

Saute the aromatics

1

Stir in tomato paste, then cook. Pour in low-sodium chicken broth, then stir in dried oregano, crushed red pepper flakes, and bay leaves. Bring to a boil over high heat, then add drained cannellini beans. Stir, reduce to a simmer, then cook until the veggies and beans are tender.

Simmer until tender

2

Stir in remaining extra virgin olive oil and red wine vinegar, then discard bay leaves. Taste, adjust seasoning, adding more Kosher salt if needed, then divide between bowls. Top each with a generous spoonful of chopped Kalamata olives, crumbled feta cheese, and chopped parsley.

Finish, then serve

3

Meet Author

Ari

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