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Nutrition Facts
Serving Size 1 (791g) Recipe makes 4 servings
Calories 515
Calories from Fat 140		(27%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 1530mg		63%
Potassium 1869mg		53%
Total Carbohydrate 63.9g		21%
	Dietary Fiber 15.7g	62%
	Sugars 6.4g
Protein 32.2g		64%
detailed view... how is this calculated?

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Greek Bean Soup

Recipe #23247 | 50 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Lorac
Mar 27, 2002

Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 (14 1/2 ounce) cans chicken broth
3 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/8 teaspoon white pepper
2 (15 ounce) cans cannellini beans or great northern beans or navy beans, drained
2 cups cabbage, coarsely chopped
2 tablespoons lemon juice
1/4 cup feta cheese, crumbled
2 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped

Directions

1
In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
2
Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
3
Add beans and cabbage, and simmer 5 minutes.
4
Add lemon juice and simmer 5 minutes.
5
Ladle into individual soup bowls and top with cheese, tomato and parsley.

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Featured Reviews for This Recipe

From: UmmBinat

On Apr 20, 2009

5 stars with the lemon juice added just before serving. Do not leave it out it adds a nice freshness. I substituted a lot in this because I was using what I had on hand. I had pre-cooked small red beans the day before so that is what I used. Next time I want to try white beans as I think it will be even better with them. I didn't have any cabbage and I had some cauliflour so I used that but next time I will use cabbage. I replaced the dried oregano with marjoram as I have read that is a substitute for oregano and I didn't have any. I used freshly ground black pepper instead of white. I mixed in a 1/2 cup homemade tomato sauce which did have some additional garlic (I saw Fasolatha (Greek Bean Soup) uses sauce). I added a couple extra tbs olive oil. and garnished with fresh parsley. I would make this again.

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From: MPetty679

On Sep 7, 2008

Made this for a Greek themed potluck and everyone raved about the flavor. Very very yummy!

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From: Leah K.

On Apr 22, 2002

This was great!!! I took Mirjam's lead and substituted veggie broth for the chicken broth. When I ran out of feta cheese [the next day], I substituted parmesean, and it was equally as wonderful!! Thank you for an easy, quick, nutritious and delicious soup, it really hit the spot!!!

5 people found this review helpful

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From: ratherbeswimmin'

On May 11, 2003

Outstanding soup, Carol. I made it for me and the husband to take to work for lunch. He is a big fan of your recipes by the way. The seasonings were perfect and in good proportion. I would change absolutely nothing about this recipe. Very hearty, healthy, and filling. Thanks.