Greek Bean soup recipe

A few nights ago, Ross and I made dinner for a friend. We wanted something that would be hearty and healthy, so we decided to make my Greek Bean soup. I modified the recipe, which originally came from a copy of Cosmopolitan.




– 1 tablespoon oil

– 1 large onion, roughly chopped

– 3 stalks celery, roughly chopped

– 2 carrots, diced

– 3 garlic cloves, chopped finely

– Oregano

– 600g can diced tomatoes

– 400g can cannelloni beans

– 300g can butter beans

– 100g baby beans, either canned or fresh

– Thyme

– Rosemary

– Salt

– Pepper.

– 3 cups water




– heat the oil in a large pan and fry the onion for about two minutes, until it is clear. Add the celery, garlic, carrots and hers and cook for about three minutes, stirring constantly.

– Add the tomatoes and the water and bring to the boil.

– Add herbs, salt and pepper to taste.

– Simmer for at least 30 minutes.

– Serve with crusty bread



This soup is really filling, and this recipe makes about 5-6 serves. I like to make a huge batch and freeze the leftovers for lunches later in the week.


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