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–+ servings

Greek White Bean Soup With Garlic & Lemon

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This bright, comforting Greek white bean soup is simmered slowly with cannellini beans, plenty of garlic, and finished with a burst of fresh lemon. The dish is naturally vegan and gets its rich, velvety texture from the long-cooked beans and generous olive oil, making it both hearty and cleansing for any time of year.
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Cook Time 2 hours
Total Time 2 hours
Servings: 2 people
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 250 grams cannellini beans or other small white beans, soaked in water overnight
  • 6 tablespoons extra virgin olive oil
  • 0.5 medium onion minced
  • 3 cloves garlic chopped
  • 1 medium carrot cut into very thin slices
  • 1 stick celery finely chopped
  • 1 lemon zest and juice
  • kosher salt to taste
  • freshly ground black pepper to taste, plus more for serving
  • 500 ml vegetable stock optional

Equipment

  • Medium pot
  • Strainer
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Prepare the Beans
  1. Drain the beans that have soaked in water overnight.
  2. Fill a pot halfway with fresh water and add the drained beans. Bring to a boil over high heat, allowing the beans to cook for 3 to 4 minutes. Drain the beans in a strainer and set aside.
Build the Soup
  1. In a medium pot, heat the olive oil over medium-high heat. Add the minced onion and chopped garlic, sautéing until they soften and turn golden.
  2. Add the blanched beans and pour in 1.5 liters of water, or use 1 liter of water plus the vegetable stock if you prefer a richer broth. Bring everything to a boil.
  3. Lower the heat to medium-low. With the lid partially open, simmer for about 2 hours or until the beans become tender and soft.
  4. Once the beans are cooked, stir in the finely chopped celery and the thinly sliced carrot. Season the soup with salt and pepper. Let it continue simmering, stirring occasionally, until the soup thickens to the consistency you like.
  5. Add the lemon juice and zest to the soup, letting it cook for 2 more minutes. Remove from heat. Serve the soup hot with freshly ground pepper and extra lemon juice if desired.

Nutrition

Calories: 485kcal

Notes

If you want a heartier broth, feel free to use vegetable stock for part of the liquid. The soup thickens as it cools, so add a splash of water when reheating leftovers. You can serve the soup with a drizzle of olive oil, a crack of black pepper, or even fold in greens like spinach for added nutrition. Store any leftovers in the refrigerator for up to four days and reheat gently, brightening each bowl with a squeeze of lemon as needed. For best flavor, always add the lemon juice and zest at the end to preserve their freshness.

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