Easy Greek Bean Soup
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.