Mung Bean Soup (Rovitsa)

If you love simple, hearty soups, this Greek mung bean soup, or Rovitsa, is one you need to try. Made with green mung beans, fresh summer tomatoes, zucchini, carrots, celery, onion, garlic, and plenty of extra-virgin olive oil. Simple and incredibly satisfying.

Table Of Contents

• Why You’ll Love This Mung Bean Soup
• What Makes Rovitsa So Creamy?
• A Summer Version of Legume Soup
• Serve With
• Storing and Reheating
• Frequently Asked Questions
• Recipe

What makes this mung bean soup special is the texture. As the beans cook, their natural starch combines with the olive oil to create a thick, almost creamy broth.

So you get a creamy soup with tender mung beans and little pieces of carrot, zucchini, and ripe tomato.

And then comes the lemon. Adding fresh lemon juice at the very end brings everything together.

Lemon balances the vegetables' sweetness and the olive oil's richness, giving the soup a bright, slightly sharp finish.

Why You’ll Love This Mung Bean Soup

• Naturally creamy from the starch of the mung beans and extra virgin olive oil

• Filling and satisfying without being heavy

• Packed with vegetables and simple Mediterranean flavors

• Perfect for using up ripe summer tomatoes and zucchini

• Delicious warm or at room temperature

• Simple, rustic, and homemade from scratch

What Makes Rovitsa So Creamy?

The secret is the mung beans and olive oil.

As they simmer, the beans soften and release starch into the cooking liquid. Combined with a generous amount of extra virgin olive oil, that starch creates a thick, silky broth.

Some of the mung beans will remain whole while others break down slightly into the soup. This gives you the best of both worlds: a creamy base with plenty of texture.

You can also mash a small amount of the beans against the side of the pot if you want an even thicker soup.

A Summer Version of Legume Soup

Legume soups are usually a highlight of winter and cold weather. But not in this case. This green mung bean soup is like a summer version of Fasolatha (Greek bean soup). With all the earthy flavor of Fakes (Greek lentil soup).

The combination of fresh ripe tomatoes and zucchini makes this mung bean soup perfect for summer. The tomatoes add sweetness and acidity, while zucchini keeps the soup light and fresh.

It’s a great way to use sweet summer vegetables. And make a soup that's filling but not too heavy.

And because the soup doesn’t rely on meat or dairy for flavor, the vegetables, olive oil, oregano, and lemon really get to shine.

Fresh Tomatoes or Canned Tomatoes?

Fresh ripe tomatoes are my first choice when making this summer mung bean soup. They bring a lovely sweetness and freshness to the broth.

But don’t worry if tomatoes aren’t in season.

You can easily substitute diced canned tomatoes. Use about 1 to 1½ cups of canned diced tomatoes in place of the fresh tomatoes.

Can You Substitute Zucchini?

Absolutely.

You can substitute zucchini with diced pumpkin, winter squash, or sweet potatoes.

Pumpkin and sweet potatoes will make the soup slightly sweeter and more earthy.

Serve With

Serve the soup warm with another drizzle of extra virgin olive oil and a squeeze of fresh lemon.

A little extra dried oregano on top is also delicious.

I especially like serving it with crusty bread for dipping into the thick, olive-oil-rich broth.

The soup also tastes wonderful after it has rested for a while. Like many bean soups, it can become even thicker as it cools. So it can be eaten at room temperature when the weather is too hot.

Storing and Reheating

Store mung bean soup in a food container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.

If it gets too thick in the refrigerator, simply add a splash of water or stock when reheating.

Frequently Asked Questions

• Q: Do I need to soak mung beans before making soup?
• A: No. Green mung beans generally cook relatively quickly and do not require soaking. However, soaking them for 2-3 hours before cooking will make the soup even creamier.
• Q: Can I make this soup with vegetable stock?
• A: Yes. Vegetable stock is a great way to add extra flavor. You can use homemade stock or a good-quality store-bought vegetable broth.
• Q: Can I use canned mung beans?
• A: You can, although dried mung beans are ideal for this recipe because their starch helps naturally thicken the soup. If using cooked canned mung beans, reduce the cooking time and add them later in the process.
• Q: Can I make this soup using other legumes?
• A: Sure! You can make it with chickpeas, navy or cannellini beans, or brown or green lentils. If using beans or chickpeas, you should cook them first before adding the zucchini, carrots, and tomatoes. As they take longer to cook.

Recipe