Greek Bean Soup

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A bowl of this nutritious and nourishing Greek Bean Soup will warm the cockles of your heart this winter.


  • 1 tablespoon olive oil
  • 3 stalks celery, sliced
  • 3 garlic cloves, crushed
  • 800g can crushed tomatoes
  • 400g can cannellini beans
  • 100g green beans, chopped
  • 1 onion, finely diced
  • 2 carrots, sliced
  • 1 tablespoon dried oregano
  • 3 cups water
  • 300g can butter beans
  • 2 slices prosciutto, fried and crumbled
  • Crusty bread, to serve

Saute the onions in the oil for two minutes. Add celery, carrots, garlic and oregano.  Cook for three minutes. Stir in tomatoes and water, bring to the boil, lower the heat and simmer for 30 minutes. Add all the beans and simmer for another 2-3 minutes. Season to taste. Top with prosciutto and crusty bread.

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Written by Andrea


Total Comments: 1
  1. 0

    I have been making this for 30 years, it was an “after Soccer” soup for lunch for my hungry sons and their team mates. It’s fantastic, tastes wonderful. My husband and I still love it.



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