Greek White Bean Soup with Garlic and Lemon Recipe
This Greek White Bean Soup with Garlic & Lemon is a hearty and flavorful dish featuring tender cannellini beans simmered with aromatic vegetables, brightened by fresh lemon juice and zest. Perfect for a comforting meal, this soup balances creamy textures with vibrant citrus notes, enhanced by the richness of extra virgin olive oil. Simple yet full of character, it can be enjoyed with or without vegetable stock for a lighter or more robust broth.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 1 hour 30 minutes
- Total Time: 13 hours 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Beans
- 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked in water overnight
Vegetables & Aromatics
- ½ onion, minced
- 3 garlic cloves, chopped
- 1 carrot, cut into very thin slices
- 1 stick of celery, finely chopped
Seasonings & Oil
- 6 tablespoons extra virgin olive oil
- 1 lemon (zest and juice)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional
- 500 ml vegetable stock
Instructions
- Prepare the Beans: After soaking the cannellini beans overnight, drain and rinse them thoroughly to remove any impurities and excess starch.
- Sauté the Vegetables: Heat the extra virgin olive oil in a large pot over medium heat. Add the minced onion, chopped garlic, thinly sliced carrot, and finely chopped celery. Sauté them gently until the vegetables are tender and fragrant, about 5-7 minutes, ensuring the garlic does not burn.
- Cook the Beans: Add the soaked and rinsed beans to the pot. Pour in the optional vegetable stock if using, or add enough water to cover the beans by a couple of inches. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook the beans until they are tender, about 1 to 1.5 hours. Stir occasionally and add more liquid if necessary to maintain soup-like consistency.
- Season and Add Lemon: Once the beans are soft, season the soup with kosher salt and freshly ground black pepper to taste. Add the lemon zest and squeeze in the fresh lemon juice to brighten the flavors. Stir well and let the soup simmer for another 5 minutes to allow the flavors to meld.
- Finish and Serve: Adjust seasoning if needed. For a creamier texture, you can mash a few beans against the side of the pot or use an immersion blender briefly, but this is optional. Serve the soup hot with an extra drizzle of olive oil on top and, if desired, crusty bread on the side.
Notes
- Soaking the beans overnight helps reduce cooking time and enhances digestibility.
- If you prefer a thicker soup, partially mash some of the beans after cooking.
- The lemon zest and juice can be adjusted according to your preferred level of brightness.
- Adding vegetable stock adds depth but water works fine for a lighter soup.
- This soup improves in flavor if made a day ahead and reheated.
Keywords: Greek white bean soup, cannellini beans, lemon garlic soup, vegetarian soup, Mediterranean recipe, healthy bean soup