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Greek-Inspired Lemon Cannellini Bean Soup

Greek-Inspired Lemon Cannellini Bean Soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Soup
Ingredients Method

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

Method
 

  1. 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.
  2. Add in the veggie broth, lemon juice, bay leaf, oregano, and parsley. Mix well, cover and cook for about 20 minutes.
  3. Remove lid and add cannellini beans, chard, lemon zest and stir.
  4. Adjust seasoning as needed. Remove the bay leaf and add in fresh dill.
  5. Serve and enjoy.