Easy Greek Lemon Bean Soup

Servings: 4 | Amount Per Serving: 1/4

• Calories: 344 | Carbohydrates: 41g
• Fiber: 13g | Protein: 15g
• Sodium: 610mg | Sugar: 3g
• Total Fat: 17g | Saturated Fat: 4g
• Vitamin A: 126IU | Vitamin C: 56mg
• Calcium: 214mg | Iron: 5mg
• Potassium: 160mg | Cholesterol: 13mg

• Prep Time: 5mins
• Cook Time: 20min
• Total Time: 25min

Ingredients

• 1) 0.25 cup olive oil
• 2) 1 large shallot, diced (or 1/2 small onion)
• 3) 1 medium bell pepper, diced
• 4) 2 garlic cloves, minced
• 5) 1 medium potato, diced
• 6) 1 large carrot, diced
• 7) Salt, to taste
• 8) 820gr can cannellini beans, drained + rinsed
• 9) 4 cups low sodium vegetable broth (or chicken broth)
• 10) 0.25 cup dry white wine
• 11) 0.25 cup fresh dill, chopped
• 12) 1 tablespoon oregano
• 13) 1 large lemon
• 14) Feta
• 15) 1 laurel leaf

Steps

• 1) In a medium pot, heat your olive oil on medium and add in the onion, bell pepper, carrot, and potato to sauté until softened.
• 2) Stir in the garlic and laurel leaf, and season with oregano and salt to taste.
• 3) Add the wine to deglaze the pot.
• 4) Pour in the beans and broth and bring to a boil.
• 5) Lower the heat to a simmer and cook for 15 minutes.
• 6) Remove from the burner and mix in the lemon juice and dill.
• 7) Remove the pot from heat source and use an emersion blender and blend until smooth and creamy.
• 8) Portion out the soup to serve in your bowl and top with some crumbled feta.

Notes

• 1) Fresh dill can be substituted by 0.5 teaspoons of dried dill.
• 2) Add some fresh ginger for a flavor kick and its anti-inflammatory properties.