Easy Greek Bean Soup
Recipes Healthy Cooking Main Dish Other ethnic food Soups and stews Vegetarian
Description
You'll love this gluten free, vegetarian soup. It's delicious and comforting with lots of Greek flavors. It's a great weeknight meal and can be on your dinner table in a little over 30 minutes.
Ingredients
1/3 c. + 2 T. extra virgin olive oil plus more for serving, divided
1 large yellow onion, chopped
1/2 t. salt
1/2 t. black pepper
2 garlic cloves, minced
4 celery ribs, chopped
1 t. dried oregano
1 dried bay leaf
4 1/2 c. vegetable broth (or chicken broth)
3 - 15 oz. cans cannelini beans, drained and rinsed
1/2 t. ground cumin
1/4 t. sweet paprika
1/4 t. cayenne pepper
1 lemon, zested and juiced
1/2 c. chopped fresh parsley leaves
Directions
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In a heavy pot, heat 2 T. extra virgin olive oil over medium-high heat. Add the onion, salt and pepper; cook about 4 minutes over medium-high heat, stirring regularly. Add the garlic, celery, bay leaf, and oregano; cook 5 minutes, stirring regularly. Add broth, beans, cumin, paprika and cayenne pepper. Raise the heat; bring to a rolling boil for 3 minutes; reduce heat to medium-low; cover; simmer for 10 minutes. Discard bay leaf.
Ladle 2 c. of the soup into the bowl of a small food processor or blender; blend; return to the heavy pot. Simmer for 5 minutes; remove from heat.
Off the heat, stir in about 1/3 c. extra virgin olive oil, parsley, lemon zest and juice.
Serve in bowls, topping each with a drizzle of extra virgin olive oil, if desired and with a rustic bread.
6 servings.