Looking for a cozy and comforting soup to have this season? Try this tasty Greek-Inspired Lemon Cannellini Bean Soup. It’s vegan, gluten-free, and easy to make.
I love a good Greek Chicken Soup. Growing up, my grandmother used to make a great one with egg to make the texture creamy and delicious. To keep this delicious soup vegan, I opted for cannellini beans and some potatoes.
For the greens, I have a Lettuce Grow in my backyard and currently, I am growing chard and decided to add a little to this soup. You can certainly swap it for kale or spinach if you prefer.
Ingredients
- cannellini beans
- potatoes
- carrots
- celery
- onions
- garlic
- lemon juice
- lemon zest
- bay leaf
- chard
- dill
- parsley
- oregano
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Other Soup Recipes
- Hearty Tuscan Kale Soup
- Detoxing Cabbage and Dandelion Soup
- Sausage, Kale, and Potato Soup
- Vegan and Lentil Macaroni Soup
I hope you give this tasty soup a try. If you do, let me know what you think by commenting below!
Greek-Inspired Lemon Cannellini Bean Soup
Greek-Inspired Lemon Cannellini Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion minced
- 3 carrots diced small
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 yukon potatoes diced
- 1/2 tsp paprika
- 1/2 tsp onion powder
- salt and pepper to taste
- 4 cups vegetable broth
- 1 14 oz can cannellini beans drained and rinsed
- 1 cup swiss chard kale, or spinach
- 2 lemons juiced
- 1 bay leaf
- 1 lemon zested
- 2 tbsp parsley minced
- 1 tbsp fresh oregano minced
- 2 tbsp fresh dill minced
Instructions
- In a large pot, add the olive oil, onion, carrots, celery, garlic and potatoes and sautee for about 5-6 minutes. Add in the paprika, salt, pepper, onion powder and potatoes and stire for another minute.
- Add in the veggie broth, lemon juice, bay leaf, oregano, and parsley. Mix well, cover and cook for about 20 minutes.
- Remove lid and add cannellini beans, chard, lemon zest and stir.
- Adjust seasoning as needed. Remove the bay leaf and add in fresh dill.
- Serve and enjoy.
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