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.
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.