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Loading...Often called the national dish of Greece, this rustic white bean soup simmers navy beans with tomatoes, carrots, celery, and generous olive oil for a hearty, comforting bowl. Serve with crusty bread and a final drizzle of good extra-virgin olive oil for an authentic taste of the Mediterranean.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 350 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 42 gCarbs
- 11 gFiber
- 6 gSugar
- 14 gProtein
- 420 mgSodium
- 880 mgPotassium
- 130 mgCalcium
- 4.5 mgIron
- 15 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the beans
- 1 lb (about 2 cups) dried cannellini or navy beans, soaked overnight and drained
- 1 bay leaf
- Fresh water to cover by 2 inches
For the soup base
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
For simmering and finishing
- 2 bay leaves
- 1 tsp dried oregano
- 8 cups water or low-sodium vegetable broth
- 1 small bunch lacinato kale, ribs removed and chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh flat-leaf parsley, chopped
- Crusty bread, for serving
Directions
- Place soaked beans in a large pot, cover with fresh water by 2 inches, add bay leaf, and bring to a boil. Reduce heat and simmer for 30 to 40 minutes until beans are tender but hold their shape. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 6 to 8 minutes until softened and translucent.
- Stir in garlic and cook for 1 minute until fragrant, taking care not to brown.
- Add crushed tomatoes, oregano, and bay leaves; cook for 3 to 4 minutes to deepen the flavor.
- Return the cooked beans to the pot and pour in 8 cups of water or broth. Bring to a boil, then reduce heat and simmer uncovered for 30 to 40 minutes until the soup thickens slightly.
- Add the chopped kale during the last 10 minutes of cooking. Season generously with salt and pepper.
- Remove bay leaves, stir in fresh parsley, and finish with a generous drizzle of olive oil.
- Serve hot with crusty bread and additional olive oil at the table.
Cook’s Notes
- For a creamier texture, mash about 1 cup of the cooked beans against the side of the pot before adding the broth.
- Traditional Greek recipes call for a generous amount of olive oil, so do not skimp; it is essential to the authentic flavor.
- If you prefer a thicker soup, simmer longer uncovered to reduce the liquid to your desired consistency.
- Add a parmesan rind while simmering for an extra layer of umami, a non-traditional but delicious touch.
- The soup tastes even better the next day as the flavors continue to develop, making it ideal for meal prep.
