Go Back
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Servings 4

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.