Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon is a delightful and hearty dish that warms the soul. Perfectly seasoned with garlic and brightened with lemon, this recipe showcases the rich flavors of Greek cuisine. Each spoonful brings a comforting taste of home, making it a favorite for cold days or a light, nutritious meal.

Why You’ll Love This Greek White Bean Soup With Garlic & Lemon

This soup is not only delicious but also packed with nutrients. The cannellini beans provide a good source of protein and fiber, while garlic offers numerous health benefits. The addition of lemon zest and juice adds a refreshing zing that elevates the entire dish. It’s simple to prepare, making it an ideal choice for both novice cooks and experienced chefs.

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
• Zest and juice of 1 lemon
• Kosher salt and freshly ground pepper
• OPTIONAL: 500 ml vegetable stock

Step-by-Step Instructions

Prepare The Beans

Rinse the soaked beans under cold water and drain. Set aside.

TO MAKE THIS SOUP ON THE STOVETOP:

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced onion and sauté until translucent.
3. Stir in the chopped garlic, carrot, and celery. Sauté for another 5-7 minutes until the vegetables soften.
4. Add the prepared beans and pour in enough water or vegetable stock to cover.
5. Bring to a boil and then reduce the heat to low. Simmer for about 45 minutes or until the beans are tender.
6. Add lemon zest, lemon juice, salt, and pepper to taste. Stir well before serving.

TO MAKE THIS SOUP USING AN INSTANT POT/PRESSURE COOKER:

1. Turn on the Instant Pot and select the sauté function. Heat the olive oil.
2. Sauté the onion, garlic, carrot, and celery until the vegetables soften.
3. Add the beans and pour in enough water or vegetable stock to cover.
4. Close the lid and set to manual high pressure for 30 minutes.
5. Once done, allow natural release for 10 minutes, then release any remaining pressure.
6. Stir in lemon zest, lemon juice, salt, and pepper before serving.

TO MAKE THIS SOUP USING A SLOW COOKER:

1. Heat the olive oil in a skillet and sauté the onion, garlic, carrot, and celery until softened.
2. Transfer the sautéed vegetables to the slow cooker.
3. Add the beans and enough water or vegetable stock to cover them.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. Before serving, stir in lemon zest, lemon juice, salt, and pepper.

TO MAKE THIS SOUP USING THE SLOW COOK FUNCTION ON INSTANT POT:

1. Follow the same initial steps as the pressure cooker method but select the slow cook function.
2. Allow the soup to cook on the slow setting for about 4 hours.
3. After cooking, stir in lemon zest, lemon juice, salt, and pepper to taste.

How to Serve Greek White Bean Soup With Garlic & Lemon

Serve this soup warm with a drizzle of extra virgin olive oil on top. For added texture, sprinkle some freshly chopped parsley or croutons before serving. Pair it with crusty bread or a side salad for a complete meal.

How to Store Greek White Bean Soup With Garlic & Lemon

Allow the soup to cool completely. Transfer it into airtight containers and store it in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave until heated through.

Tips to Make Greek White Bean Soup With Garlic & Lemon Perfect

• Soak the beans overnight for the best texture and flavor.
• Adjust the thickness of the soup by adding more or less liquid based on your preference.
• For extra flavor, consider adding herbs like thyme or bay leaves during cooking, then removing them before serving.

Greek White Bean Soup With Garlic & Lemon

A delightful and hearty soup packed with nutrients, featuring cannellini beans, garlic, and a refreshing touch of lemon, perfect for cold days or a nutritious meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course, Soup

Cuisine Greek

Servings 4 servings

Calories 300 kcal

Ingredients

  

For the soup

• 250 grams cannellini beans (or other small white beans), soaked in water overnight Can substitute with canned beans, reducing cooking time.
• 6 tablespoons olive oil (extra virgin)
• 0.5 units onion, minced Use a yellow or white onion.
• 3 cloves garlic, chopped
• 1 units carrot, cut into very thin slices
• 1 stick celery, finely chopped
• 1 units lemon, zest and juice
• Kosher salt and freshly ground pepper To taste.
• 500 ml vegetable stock Optional, use water if not available.

Instructions

 

Preparation

• Rinse the soaked beans under cold water and drain.

Stovetop method

• In a large pot, heat the olive oil over medium heat.
• Add the minced onion and sauté until translucent.
• Stir in the chopped garlic, carrot, and celery. Sauté for another 5-7 minutes until the vegetables soften.
• Add the prepared beans and pour in enough water or vegetable stock to cover.
• Bring to a boil and then reduce the heat to low. Simmer for about 45 minutes or until the beans are tender.
• Add lemon zest, lemon juice, salt, and pepper to taste. Stir well before serving.

Instant Pot method

• Turn on the Instant Pot and select the sauté function. Heat the olive oil.
• Sauté the onion, garlic, carrot, and celery until the vegetables soften.
• Add the beans and pour in enough water or vegetable stock to cover.
• Close the lid and set to manual high pressure for 30 minutes.
• Once done, allow natural release for 10 minutes, then release any remaining pressure.
• Stir in lemon zest, lemon juice, salt, and pepper before serving.

Slow cooker method

• Heat the olive oil in a skillet and sauté the onion, garlic, carrot, and celery until softened.
• Transfer the sautéed vegetables to the slow cooker.
• Add the beans and enough water or vegetable stock to cover them.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Before serving, stir in lemon zest, lemon juice, salt, and pepper.

Serving

• Serve the soup warm with a drizzle of extra virgin olive oil on top.
• For added texture, sprinkle some freshly chopped parsley or croutons before serving.
• Pair it with crusty bread or a side salad for a complete meal.

Notes

Soak the beans overnight for the best texture and flavor. Adjust the thickness of the soup by adding more or less liquid based on your preference. Consider adding herbs like thyme or bay leaves during cooking for extra flavor.

Keyword Cannellini Beans, Greek White Bean Soup, Healthy Soup, Lemon Soup, Vegetarian Recipe

Flavor Variations

• Add chopped spinach or kale for an extra serving of vegetables.
• Use different types of beans such as navy beans or great northern beans instead of cannellini for varied texture.
• Stir in a teaspoon of smoked paprika for a subtle smoky flavor.

Pro Tips for Success

• Ensure your beans are fully cooked and tender for the best mouthfeel.
• Rigorous stirring after adding the lemon juice helps ensure the bright and refreshing flavor is evenly distributed.
• Taste for seasoning before serving to customize the flavor according to your preferences.

FAQs

Final Thoughts

Greek White Bean Soup With Garlic & Lemon is a wholesome, comforting dish that brings the freshness of the Mediterranean to your kitchen. With its rich flavors, ease of preparation, and versatility, it’s bound to become a family favorite. Enjoy the delicious layers of garlic and zest that make this soup a truly satisfying meal.