Greek bean soup

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January 13, 2013 by twodogjam

Soup isn’t everyone’s favorite. I’ve heard ‘soup isn’t a meal’ many a time. But I choose to ignore it :). I love soup. It’s easy and quick and a great excuse to eat beautiful crusty bread. And making a large batch means that you can freeze smaller portions and have it for a later date…take to work or for an evening ‘meal’ when you don’t feel like cooking. And the beauty of this soup, which I found years ago and modified slightly (Vogue ‘entertaining cookbook’, Wickedly Winter) is that the hardest part is chopping up a few vegetables.


  • 400g can of cannelloni beans (use a good variety, preferably organic), drained and rinsed
  • 1 large brown onion, peeled and chopped roughly (although I sometime use a red spanish onion if I don’t have a brown one-as in photo)
  • 3 carrots, peeled and sliced
  • 3 sticks celery, strings removed, and sliced
  • 1 can peeled tomatoes (use a good Italian variety if possible)
  • 1/4 cup of olive oil
  • 2 bay leaves
  • Handful of chopped basil (or you can use flat leaved parsley-I just use basil as I have it growing in the garden)
  • Salt and freshly ground black pepper
  • 2 cups of water

Prepare the vegetables and place in a large saucepan or casserole dish.

Greek bean soup ingredients

Add all the remaining ingredients, including the water. Bring to the boil and then reduce heat to a simmer. Simmer contents slowly for about 20 minutes stirring ever so often until the vegetables are cooked.

Cooking Greek Bean Soup

Remove from the heat. Remove bay leaves and serve with crusty bread.

Greek Bean Soup


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