Ingredients
-
3
-
1/2
-
1/2
-
1/2
-
4
-
3
-
1/2
-
1/8
-
2
-
2
-
-
-
-
-
Directions
Greek Bean Soup,Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking.,Can’t wait to have this again. I made the soup as listed (cannellini beans) and served with toasted whole wheat pita and butter as suggested. They paired very well. This has such a strong lemon flavor. I thought it was perfect. My children thought it was too much lemon. Next time half the lemon will go in the soup and the other half will be on the side. That way everyone can tailor their own flavor. That being shared, there weren’t any leftovers and I highly recommend this one.
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Steps
|
1
Done
|
In a Large Sauce Pan Saute Onions, Celery and Carrots in Oil Over Medium Heat For 5 Minutes. |
|
2
Done
|
Add Broth, Garlic, Oregano and Pepper and Bring to a Boil, Reduce Heat and Simmer 15 Minutes. |
|
3
Done
|
Add Beans and Cabbage, and Simmer 5 Minutes. |
|
4
Done
|
Add Lemon Juice and Simmer 5 Minutes. |
|
5
Done
|
Ladle Into Individual Soup Bowls and Top With Cheese, Tomato and Parsley. |
