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Greek White Bean Soup with Garlic & Lemon

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A cozy and creamy Greek White Bean Soup that warms the soul with robust garlic and zesty lemon flavors.

Ingredients

Scale
  • 250 grams (8.8 oz) cannellini beans (or other small white beans)
  • 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
  • 500 ml vegetable stock (optional)

Instructions

  1. Prepare the beans by draining and rinsing the soaked cannellini beans. Set them aside.
  2. Heat the oil in a large, heavy-bottomed pot over medium heat.
  3. Sauté the minced onion until soft, about 3-5 minutes, then add the garlic and cook for another minute.
  4. Add the sliced carrots and chopped celery, cooking for about 5 minutes to soften.
  5. Incorporate the beans into the pot, stirring lightly.
  6. Pour in the vegetable stock or water, just covering the beans.
  7. Season with lemon zest and juice, salt, and pepper to taste.
  8. Simmer for about 30-40 minutes until the beans are tender.
  9. Final adjustments can be made with seasoning before serving.
  10. Blend part of the soup for a creamier consistency if desired.

Notes

This soup is best enjoyed with crusty bread and can be stored in the fridge for up to 3 days.

Nutrition

Keywords: soup, Greek, vegan, white beans, comfort food

Find it online: https://sweetladle.com/greek-white-bean-soup-with-garlic-and-lemon/