Greek Lean Tomato Soup Recipe
The soup, though lean, is very satisfying, with a rich tomato flavor. Delicious and appetizing soup!
Servings Prep Time
4 60minutes
Cook Time
30minutes
Servings Prep Time
4 60minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Soak the beans overnight (you can take a can of canned white beans (400 g), drain the liquid and rinse with cold water).
  2. Prepare the remaining ingredients. That’s all we need. Wash and peel the vegetables.
  3. Drain the beans, pour in fresh cold water, bring to a boil and strain again. Then pour the beans with vegetable broth and leave to cook for about 1 hour.
  4. Meanwhile, prepare the vegetables. Cut the carrots and celery into thin strips, cut the celery stalks into slices.
  5. Cut the onion into petals or as you prefer, crush the garlic.
  6. When the beans are almost ready, add the vegetables, olive oil and oregano. Cook for 15-20 minutes until the vegetables are tender. I didn’t add any oil, so I got a perfectly low-fat version for a few days without oil.
  7. Then add the tomatoes and tomato paste, mix well, bring to a boil and turn off the heat.
  8. If desired, you can add bay leaf and garlic and let the soup brew under the lid for 10-15 minutes.
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