Greek-style potato and white bean soup


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Serves: 12

Category: Soup


  • 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.

Crouton hack!

Save your bread crusts in the freezer. When you have a full bag, defrost and place on a lined baking tray. Spray with a little olive oil, place in a hot oven and bake until brown and crispy.

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