Ingredients
Scale
- 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
Instructions
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