Greek Bean Soup

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Heat 2 tbsp extra virgin olive oil in a heavy pot over medium-high heat.
2. Add the chopped onion, 1/2 tsp salt and 1/2 tsp black pepper. Cook for about 4 minutes over medium-high, stirring often.
3. Add the minced garlic, chopped celery, bay leaf and 1 tsp dried oregano. Cook 5 more minutes, stirring often.
4. Add the chicken broth, drained and rinsed cannellini beans, 1/2 tsp ground cumin, 1/4 tsp sweet paprika and 1/4 tsp cayenne pepper. Bring to a rolling boil over higher heat for about 3 minutes.
5. Reduce the heat to medium-low, cover and simmer for 10 minutes.
6. Ladle 2 cups of the soup into a blender or small food processor and blend until smooth, then return it to the pot. Simmer for another 5 minutes.
7. Off the heat, stir in about 1/3 cup extra virgin olive oil, the lemon zest and juice, and the chopped parsley. Ladle into bowls, drizzle with more olive oil if you like, and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.