Authentic home cooking from Greece, with US measurements. 
Summer Bean Soup and More!
You’ll love this bean soup and want to make it again and again, with different variations. You can season it to match any type of soup you like—French with thyme and tarragon, Mexican with cumin, or Italian with Italian herbs, etc. You can also add chicken and cook for another 20 minutes.
Summer Bean Soup and More!
You’ll love this bean soup and want to make it again and again, with different variations. You can season it to match any type of soup you like—French with thyme and tarragon, Mexican with cumin, or Italian with Italian herbs, etc. You can also add chicken and cook for another 20 minutes.
Open in Cookpad AppSteps
- 1
Add the dried white beans to a large pot and rinse them well. Cover the beans with plenty of water. Let the beans soak for 8 hours. The next morning, drain the beans and set aside.
- 2
Heat olive oil in a large pot over medium-high heat. When the oil is hot, add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally.
- 3
Add the beans to the pot with the sautéed vegetables and stir to combine. Add fresh thyme sprigs (or dried thyme), the garlic cloves, and freshly boiled water to cover the beans by about 1 inch (3 cm).
- 4
Bring to a boil, cover the pot, and reduce the heat to simmer. Cook until the beans are tender but not mushy, for at least 1-2 hours.
- 5
Season with salt and pepper to taste and serve with freshly baked bread.
- 6
Enjoy!
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