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Greek White Bean Soup

  • Author: Living Lou
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Soup


  • 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