Greek White Bean Soup With Garlic & Lemon Recipe
This Greek White Bean Soup with Garlic & Lemon is a comforting and flavorful dish perfect for any time of year. The combination of creamy white beans, aromatic garlic, bright lemon, and savory vegetables creates a hearty soup that is sure to satisfy.
- Prep Time: 20 minutes
- Cook Time: 2 hours (stovetop), 20 minutes (Instant Pot), 8 hours on low or 4 hours on high (slow cooker)
- Total Time: 2 hours 30 minutes (stovetop), 8 hours 20 minutes (slow cooker), 20 minutes (Instant Pot)
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer, Pressure Cook, Slow Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
For the Beans:
- 250 grams / 8.8 oz cannellini beans (soaked in water overnight)
For the Soup:
- 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
Instructions
- Prepare The Beans: Drain the beans from the water they’ve soaked in overnight.
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- TO MAKE THIS SOUP ON THE STOVETOP: In a medium-sized cooking pot, add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
- Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid partly open, simmer for about 2 hours or until beans are completely soft and tender.
- Add the celery and carrot and season with salt and pepper. Continue simmering until the soup thickens. Add lemon juice and zest, cook for 2 minutes more, then serve.
- TO MAKE THIS SOUP USING AN INSTANT POT/PRESSURE COOKER: Using the saute function, cook the onion and garlic until softened. Add remaining ingredients and water, then pressure cook for 20 minutes. Finish with lemon juice and zest.
- TO MAKE THIS SOUP USING A SLOW COOKER: Saute garlic and onion separately until golden. Add all ingredients except lemon juice + zest, and water. Cook on low for 8 hours or high for 4 hours. Add lemon juice and zest, cook for 5 more minutes.
- TO MAKE THIS SOUP USING THE SLOW COOK FUNCTION ON INSTANT POT: Saute onion and garlic until golden. Add remaining ingredients and water, then slow cook for 8 hours on normal. Finish with lemon juice + zest.
Notes
- You can customize this soup with additional herbs like parsley or dill for added freshness.
- This soup pairs well with a side of crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Greek white bean soup, lemon garlic soup, vegetarian bean soup
