Greek-style potato and white bean soup

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Serves: 16 Cups

Category: Soups


  • 4 teaspoons olive oil
  • 4 onions, finely chopped
  • 2 carrots, finely diced
  • 2 litres salt reduced chicken stock
  • 4 large waxy potatoes, diced into 2cm cubes
  • 800g cannellini beans, drained and rinsed
  • ½ cup dill, coarsely chopped
  • Croutons for serving



  1. Heat oil in a large saucepan over medium heat. Add onion and carrot, saute for 10 minutes or until softened
  2. Add stock and potato, bring to a simmer and cook for 15 minutes or until potato is very tender
  3. Add cannellini beans and stir occasionally until heated through
  4. Garnish with dill and croutons.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 511kJ 203kJ
Protein 4.96g 1.97g
Total fat 4.20g 1.67g
Saturated fat 0.76g 0.30g
Carbohydrate 12.95g 5.14g
Sugars 3.95g 1.57g
Dietary Fibre 5.26g 2.08g
Sodium 470mg 186mg

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