Fall is creeping in on us; there is a definite chill in the air. Again we find ourselves in that “in between” period I mentioned last time I was here with my white bean and charred broccoli salad (which is also perfect for this time of year). It’s not quite summer, but not quite fall.
And while I’m always in the mood for braised chicken and white beans with cabbage, the other people in my life aren’t necessarily on the same page. Enter a light Greek white bean soup. This is almost like a Greek version of an Italian minestrone soup—hold the pasta.
My mom grew up in Greece, and as such, the Mediterranean flavours inspire much of my cooking. It’s where I feel the most comfortable in the kitchen. This is actually my version of a recipe that she made all the time. She uses dried broad beans, but I reach for canned white kidney beans to make this weeknight friendly.
What makes this Greek? Why Kalamata olives of course! This dish is served with a bowl of pitted Kalamata olives on the side for people to add to their soup as desired.Print
- 5 tbsp olive oil, divided
- 1 onion chopped
- 2 carrots, sliced
- 1 rib celery, sliced
- 4 cloves garlic, minced
- 1 1/2 tsp salt, divided
- 6 cups water
- 2 cups crushed tomatoes
- 1 tsp dried thyme
- 1 can white kidney beans, drained and rinsed
- 1 tbsp lemon juice
- Kalamata olives, for serving
Heat 3 tbsp of olive oil over medium-low heat in a large pot. Add onion, carrots and celery. Cook for 8-10 minutes or until softened. Add garlic and 1/2 tsp salt, cook another minute or until fragrant.
Add water, crushed tomatoes, dried thyme and remaining salt. Increase heat to high and bring to a boil, stir in white kidney beans and reduce heat to a simmer. Simmer, uncovered for 20 minutes—some beans will split and begin to soften and breakdown.
Remove from heat, stir in lemon juice and remaining 2 tbsp of olive oil. Serve with Kalamata olives.
Keywords: Greek White Bean Soup, White Bean Soup, Bean Soup