Scottish Cancer Prevention Network

Traditional Greek Bean Soup


Jan 20
Serves 4 35 Minutes

An easy and healthy vegetarian soup to warm your heart!


  • 1 can of chopped tomatoes (400g)
  • 1 brown onion, finely chopped
  • 4 celery sticks, chopped roughly
  • 4 carrots, chopped roughly
  • 2 bay leaves
  • 1 low-salt vegetable stock cube
  • 1 tsp ground black pepper
  • 1 can of cannellini beans in water (400g), drained
  • 4 Tbsp extra virgin olive oil


  1. In a big pot, bring to boil 1.5 litres of water.
  2. Add the tomatoes, celery, carrots, bay leaves and stock and simmer for 25-30 min till the veggies have softened.
  3. Towards the last 5 min of your cooking, add the cannellini beans, pepper and finally the olive oil.
  4. Serve while hot and keeps in the fridge up to 48 hrs.
* Instead of cannellini beans, you can use butter beans which are the beans of choice for the Greeks.
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