Global Kitchen Cookbook

Greek White Bean Soup with Spinach and Feta
Protein packed warmth

Preparation time: 10 minutes
Cooking time: 30 minutes


Serves: 4
Spring, Summer


    2 Tbs olive oil
    1 large onion diced
    2 cloves garlic minced
    14oz of vegetable broth
    ½ cup water
    14oz tomatoes canned or fresh
    ½ tsp dried oregano
    ½ tsp dried thyme
    Salt and pepper to taste
    19oz cannellini bean or navy bean, rinsed and drained
    8oz prewashed baby spinach
    ½ cup of feta cheese, crumbled


Cook beans in a medium size pot until soft.

Meanwhile, in another medium size pot, sauté onions in olive oil until translucent, 5 minutes.
Add garlic to pot, stirring for another minute,
Add oregano, thyme, salt and pepper, and stir for another minute,
Add broth, water, and tomatoes, if using fresh tomatoes, add more broth or water.
Bring to boil and let pot rest.

When beans are cooked, combine with soup and blend to desired consistency.
15 mins before serving, add spinach.

Sprinkle with Feta and serve

For vegan, omit Feta

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