Name: Greek White Bean Soup with Garlic and Lemon Recipe
Prep time: 12 h
Cook time: 1 h 30 min
Total time: 13 h 30 min
Cuisine: Greek
Ingredients: 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked in water overnight; ½ onion, minced; 3 garlic cloves, chopped; 1 carrot, cut into very thin slices; 1 stick of celery, finely chopped; 6 tablespoons extra virgin olive oil; 1 lemon (zest and juice); Kosher salt, to taste; Freshly ground black pepper, to taste; 500 ml vegetable stock

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If you’re looking for a cozy, comforting soup that’s also bright and full of flavor, this Greek White Bean Soup with Garlic and Lemon Recipe is a gem you have to try. I first made it on a chilly evening when I wanted something healthy but satisfying, and the way those garlic and lemon notes freshened the creamy beans completely won me over. This soup strikes that perfect balance of hearty and light, making it ideal for lunch, dinner, or even a comforting snack.

Your kitchen is about to fill with the warm, welcoming scents of garlic and olive oil, and if you’ve never tasted the magic a bit of lemon zest can bring to a bean soup, you’re in for a real treat. You’ll love how simply these wholesome ingredients work together — it’s a recipe that feels like a warm hug in a bowl but brightened with Mediterranean sunshine.

Ingredients You’ll Need

The beauty of this Greek White Bean Soup with Garlic and Lemon Recipe lies in its simplicity and high-quality ingredients that complement each other perfectly. Using good extra virgin olive oil and fresh lemon really takes it to the next level, so I recommend shopping with that in mind.

Cannellini beans (or other small white beans): I soak them overnight to make sure they cook evenly and become beautifully creamy.
Extra virgin olive oil: The richer the oil, the more flavor it infuses into the soup, giving you that luscious Mediterranean taste.
Onion: Minced finely to melt into the base, adding subtle sweetness.
Garlic cloves: Fresh and chopped; this soup really sings with garlic, so don’t skimp!
Carrot: Thinly sliced for a gentle crunch and natural sweetness.
Celery stick: Finely chopped for that classic aromatic soup flavor.
Lemon zest and juice: This is the star that brightens the whole pot — fresh is best here.
Kosher salt and freshly ground pepper: Essential for seasoning to taste.
Vegetable stock (optional): Adding stock makes the soup a bit more robust, but good water and those beans do plenty on their own.

Variations

I love how versatile this Greek White Bean Soup with Garlic and Lemon Recipe is — you can tweak it to fit what you have and how bold you want the flavors. Playing around with ingredients keeps this soup exciting every time I make it.

Add greens: Sometimes I toss in a handful of chopped spinach or kale at the end for extra color and nutrition, which also gives the soup a lovely texture contrast.
Use smoked paprika: For a smoky twist, a pinch stirred in with the garlic creates delicious depth.
Make it vegan or low-sodium: Skip the vegetable stock or opt for a low-sodium version to really control the salt levels.
Chunky or smooth: Use an immersion blender to puree half the soup if you prefer a creamy texture with some bean chunks left intact—the best of both worlds!

How to Make Greek White Bean Soup with Garlic and Lemon Recipe

Step 1: Soak and Prepare Your Beans

Start by soaking your cannellini beans overnight in plenty of water. This softens them and shortens cooking time, which is a real time-saver and means the beans will cook evenly instead of being tough or chalky. When you’re ready to cook, drain and rinse them thoroughly before adding to your pot.

Step 2: Sauté Your Aromatics

Heat the extra virgin olive oil gently in a large pot. Add the minced onion, thinly sliced carrot, and finely chopped celery, cooking them low and slow until they become tender and fragrant—about 8-10 minutes. Then stir in the chopped garlic and cook for another 1-2 minutes, making sure it doesn’t brown but softens to bring out that sweet garlic flavor.

Step 3: Simmer the Beans

Add the soaked beans to the pot along with enough vegetable stock or water to cover everything by about an inch. Bring it to a gentle simmer, cover, and cook for 60-90 minutes until the beans are tender. Keep an eye on the liquid level and add more if it looks too dry, as you want lots of lovely broth to sip.

Step 4: Finish with Lemon and Seasoning

Once the beans are soft and the soup is thick and steamy, stir in the fresh lemon zest and juice. Taste and season with kosher salt and freshly ground pepper — the lemon wakes up the flavors in such a wonderful way. If you want it creamier, give some of the soup a quick whirl with an immersion blender or mash a bit against the side of the pot.

How to Serve Greek White Bean Soup with Garlic and Lemon Recipe

Greek White Bean Soup with Garlic and Lemon Recipe - Recipe Image

Garnishes

I always top this soup with a drizzle of really good extra virgin olive oil just before serving. Sometimes I add a sprinkle of chopped fresh parsley or dill for a pop of color and freshness. A few red pepper flakes give a nice gentle heat if you’re in the mood for a little kick.

Side Dishes

This soup pairs beautifully with crusty bread—ideally something rustic to soak up all that garlicky lemon broth. I sometimes serve it alongside a Greek salad or a simple cucumber and tomato salad to round out the meal with cool, crisp textures.

Creative Ways to Present

For a special occasion, I’ve served this soup in individual ramekins with a thin slice of toasted sourdough laid across the top like a little lid, garnished with a lemon twist. It always feels a bit fancy but is still so homey inside.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to four days. The flavors actually get better after sitting a day or two, so it’s great for planning ahead.

Freezing

This Greek White Bean Soup with Garlic and Lemon Recipe freezes well for up to three months. I portion it into freezer-safe containers and thaw it overnight in the fridge for easy weeknight meals.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally and adding a splash of water or stock if it’s too thick. This helps keep the soup from drying out and preserves its bright lemony flavor.

FAQs

Can I use canned beans instead of dried for this Greek White Bean Soup with Garlic and Lemon Recipe?

Absolutely! Using canned beans is a wonderful time-saver. Just rinse and drain them well, then add them in after sautéing the aromatics. You’ll need to simmer the soup a bit less since the beans are already cooked, just enough to meld the flavors — about 15-20 minutes should do it.
What if I don’t have vegetable stock; can I use water instead?

You can definitely use water! While vegetable stock adds extra depth, the combination of olive oil, garlic, lemon, and veggies provides plenty of flavor. Just make sure to season well with salt and pepper, and taste as you go.
How can I make this soup thicker or creamier?

For a creamier texture, I recommend blending a portion of the soup or mashing some beans with the back of a spoon. This trick thickens the broth naturally without adding dairy or thickeners, keeping the flavors authentic and fresh.
Is this Greek White Bean Soup with Garlic and Lemon Recipe gluten-free?

Yes, it’s naturally gluten-free as long as you serve it without any gluten-containing sides or bread. The ingredients are simple and safe for most gluten sensitivities.
Can I add meat to this Greek White Bean Soup with Garlic and Lemon Recipe?

Sure! While traditionally vegetarian, adding cooked sausage or shredded chicken can make it heartier and perfect for meat lovers. Just stir it in toward the end to warm through without drying out.

Final Thoughts

This Greek White Bean Soup with Garlic and Lemon Recipe holds a special place in my kitchen because it’s easy, healthy, and full of so much comforting flavor without any fuss. It’s one of those soul-satisfying bowls that feels both nourishing and fresh, and I’m excited for you to make it yours. Trust me, once you try this soup, you’ll have a new favorite that’s perfect for any season—and a great excuse to cozy up with a warm bowl and good company.