Greek White Bean Soup with Garlic and Lemon

Why Make This Recipe

Greek White Bean Soup with Garlic & Lemon is a delightful and comforting dish that brings the flavors of the Mediterranean right to your table. It’s not only delicious but also easy to make, and it’s a great way to include healthy beans in your diet. Rich in protein and fiber, this soup is perfect for a light lunch or a hearty dinner. Plus, the bright notes of garlic and lemon make it refreshing and vibrant.

How to Make Greek White Bean Soup with Garlic & Lemon

Ingredients

• 250 grams / 8.8 oz cannellini beans (or other small white beans) (soaked in water overnight)
• 6 tablespoons olive oil (extra virgin)
• 1/2 onion (minced)
• 3 garlic cloves (chopped)
• 1 carrot (cut into very thin slices)
• 1 stick of celery (finely chopped)
• 1 lemon zest + juice
• Kosher salt + freshly ground pepper
• OPTIONAL: 500 ml vegetable stock

Directions

Prepare the Beans:

1. Drain and rinse the soaked beans.
2. If using dried beans, place them in a pot, cover them with water, and bring to a boil. Simmer for about an hour until tender.

To Make This Soup on the Stovetop:

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced onion, carrots, and celery. Sauté for about 5 minutes until softened.
3. Add the garlic and cook for another minute.
4. Stir in the soaked beans, lemon zest, and juice.
5. If using vegetable stock, add it now. Otherwise, add enough water to cover the beans by a couple of inches.
6. Season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for about 30 minutes until the flavors meld and beans are soft.

To Make This Soup Using an Instant Pot/Pressure Cooker:

1. Use the sauté function to heat the olive oil.
2. Add the onion, carrots, celery, and garlic and sauté as directed above.
3. Add the soaked beans, lemon zest, juice, and seasoning.
4. Pour in the vegetable stock or water, and seal the lid.
5. Cook on high pressure for 10 minutes, then allow for natural release.

To Make This Soup Using a Slow Cooker:

1. Heat olive oil in a skillet and sauté the onion, carrots, celery, and garlic for about 5 minutes.
2. Transfer to the slow cooker. Add the soaked beans, lemon zest, juice, and stock or water.
3. Season with salt and pepper. Cook on low for 6-8 hours or until beans are tender.

To Make This Soup Using the Slow Cook Function on Instant Pot:

1. Follow the same steps for sautéing the vegetables.
2. Once everything is in the pot, set the Instant Pot to the slow cook function and cook for 6-8 hours.

How to Serve Greek White Bean Soup with Garlic & Lemon

Serve the soup hot, drizzled with a little extra virgin olive oil. You can garnish it with fresh herbs like parsley or dill if desired. Pair it with crusty bread or a simple green salad for a complete meal.

How to Store Greek White Bean Soup with Garlic & Lemon

Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Just reheat it on the stovetop or in the microwave when you’re ready to enjoy it again.

Tips to Make Greek White Bean Soup with Garlic & Lemon

• Make sure to soak your beans overnight for better texture.
• Adjust the amount of lemon zest and juice to your taste for a more or less tangy soup.
• Mixing in some spinach or kale towards the end of cooking adds more nutrition and color.

Variation

Feel free to add diced tomatoes or other vegetables to customize the soup according to your preferences.

FAQs

1. Can I use canned beans instead of dried beans?

Yes, you can use canned beans. Rinse and drain them, and add them during the last 10-15 minutes of cooking.

2. Is this soup suitable for vegans?

Absolutely! This soup is naturally vegan and packed with plant-based ingredients.

3. Can I add meat to this soup?

Yes, you can add cooked chicken or sausage for extra protein; just adjust the cooking times accordingly.

Greek White Bean Soup with Garlic & Lemon

A delightful and comforting Mediterranean dish that's rich in protein and fiber, featuring the bright flavors of garlic and lemon.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner, Lunch, Soup

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 250 grams cannellini beans (or other small white beans), soaked in water overnight
• 6 tablespoons olive oil (extra virgin)
• 1/2 onion onion (minced)
• 3 cloves garlic (chopped)
• 1 medium carrot (cut into very thin slices)
• 1 stick celery (finely chopped)
• 1 whole lemon (zest + juice)
• Kosher salt + freshly ground pepper To taste
• 500 ml vegetable stock (optional)

Instructions

 

Prepare the Beans

• Drain and rinse the soaked beans.
• If using dried beans, place them in a pot, cover them with water, and bring to a boil. Simmer for about an hour until tender.

Stovetop Method

• In a large pot, heat the olive oil over medium heat.
• Add the minced onion, carrots, and celery. Sauté for about 5 minutes until softened.
• Add the garlic and cook for another minute.
• Stir in the soaked beans, lemon zest, and juice.
• If using vegetable stock, add it now. Otherwise, add enough water to cover the beans by a couple of inches.
• Season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for about 30 minutes until the flavors meld and beans are soft.

Instant Pot/Pressure Cooker Method

• Use the sauté function to heat the olive oil.
• Add the onion, carrots, celery, and garlic and sauté as directed above.
• Add the soaked beans, lemon zest, juice, and seasoning.
• Pour in the vegetable stock or water, and seal the lid.
• Cook on high pressure for 10 minutes, then allow for natural release.

Slow Cooker Method

• Heat olive oil in a skillet and sauté the onion, carrots, celery, and garlic for about 5 minutes.
• Transfer to the slow cooker. Add the soaked beans, lemon zest, juice, and stock or water.
• Season with salt and pepper. Cook on low for 6-8 hours or until beans are tender.

Instant Pot Slow Cook Function

• Follow the same steps for sautéing the vegetables.
• Once everything is in the pot, set the Instant Pot to the slow cook function and cook for 6-8 hours.

Notes

Store any leftover soup in an airtight container in the fridge for up to 3 days. You can freeze the soup in a freezer-safe container for up to 3 months. Just reheat on the stovetop or in microwave when ready to enjoy. Adjust lemon zest and juice for desired tanginess.

Keyword Greek White Bean Soup, Healthy Soup, Mediterranean Recipe, Vegan Soup