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

Steps

1. 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.
2. 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.
3. Off the heat, stir in about 1/3 c. extra virgin olive oil, parsley, lemon zest and juice.