Meatless Monday: Greek Cannellini Bean & Vegetable Soup

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a light and refreshing soup that is nice in cold and warmer weather. This is a traditional Greek soup that has many variations, this is my version that has evolved over the years. It’s cheap, easy and delicious. This is my go to soup when I want something easy and healthy, you can use any vegetables you wish! If you are completing an eating Reboot you can omit the cannellini beans.   


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  • 10 cups of water
  • 1 cube or 1 tsp of vegetable stock
  • 2 tsp dried oregano (or 2 Tbsp. of fresh oregano)
  • 1 tsp sea salt and pepper to taste
  • 2 bay leaves
  • 2 celery stalks
  • 1 sweet potato
  • 1 cup of pumpkin
  • 1 carrot
  • 1 zucchini
  • 2 kale leaves + stems
  • 2 swiss chard (silverbeet) leaves + stems
  • 1 cup dried cannellini beans (pre-cooked) or 800 g canned cannellini beans (BPA free)
  • 1 clove of garlic

Soup Dressing:

  • Extra Virgin Olive oil to taste
  • 1-2 lemons juiced
  • 1 onion chopped
  • 1 clove of garlic


  1. To pre-cook cannellini beans, soak 1 cup of dried beans overnight in cold water then rinse beans and simmer until cooked (1-1 ½ hours), drain.
  2. Chop all vegetables into bite size pieces.
  3. In a large soup pot heat the water, stock, oregano, bay leaves, salt, pepper, celery, sweet potato, pumpkin, carrot, zucchini, kale & swiss chard stems (leaves will be added in the next step).
  4. Simmer until vegetables are cooked then add the remaining ingredients kale & swiss chard leaves, garlic and beans and simmer until all vegetables are thoroughly cooked and soup ready.
  5. Serve into individual bowls and dress with each soup dressing ingredient to taste, a drizzle of oil, 1 tbsp of lemon juice, 2 teaspoon of onion and a small amount of garlic (optional).


You can use any vegetable you desire or have in your fridge. This soup works well to have a range of color.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 6

  • Nutrition per serving:
  • Calories120
  • Fat0g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium290mg
  • Carbohydrates22g
  • Fiber6g
  • Sugars5g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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