Cannellini Bean Soup

Cannellini Bean Soup

Another delicious Greek vegetarian recipe, Cannellini Bean Soup. This dish is one of the most popular dishes in Greece, traditional, honest, wholefood.  This Soup is usually served with fresh bread, olives and feta cheese.


  • 500gr Cannellini beans
  • 2 large carrots, sliced
  • 1 celery stick, sliced
  • 100ml olive oil
  • 1 potato
  • Salt & Pepper
  • 1 tin chopped tomatoes
  • 1 onion, thinly sliced
  • Pinch of parsley (optional)
  • 1 garlic clove


  1. The dried Cannellini beans have to soaked overnight in cold water.
  2. The next day, drain the beans, rinse them under cold water and drain them again.
  3. In a large pan put the beans in and pour in water, the water has to cover all the beans.
  4. Bring to the boil over medium heat and drain.
  5. Return the beans back to the saucepan and pour in warm water to cover the beans by about 3cm.
  6. Add the garlic in the water and cook.
  7. The time of cooking depends on the quality of the beans so keep an eye.
  8. While the beans are cooking chop the potatoes into small cubes.
  9. The beans will be a bit softer by now, add the potatoes, celery, carrots, onions and seasoning.
  10. Add and stir in the chopped tomatoes and olive oil.
  11. Bring to the boil, lower the heat and cook for about 30 minutes or until the beans are tender.
  12. Add some extra warm water if needed.
  13. Season with salt, stir in some parsley if you like and serve!
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