White Bean Soup with Olives & Feta
A hearty soup made by simmering white beans with olives and topped with crumbled feta cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| White Beans | 500 | Grams |
| Olive Oil | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Carrot | 2 | Count |
| Celery | 2 | Stalk |
| Vegetable Broth | 1 | Liter |
| Bay Leaf | 1 | Count |
| Thyme | 1 | Tsp |
| Black Olives | 100 | Grams |
| Feta Cheese | 150 | Grams |
| Lemon | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- Rinse and drain the soaked white beans.
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté until vegetables are softened, about 5-7 minutes.
- Add the drained white beans, vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until beans are tender.
- Remove and discard the bay leaf. Stir in the sliced black olives and lemon juice.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and top with crumbled feta cheese and chopped fresh parsley before serving.
Prep
- Soak the dried white beans in water overnight or for at least 8 hours.
Kitchen equipment
Immersion Blender