Greek White Bean Soup with Garlic and Lemon Recipe

Introduction

Greek White Bean Soup with Garlic & Lemon is a comforting and flavorful dish, perfect for cozy meals. This hearty soup combines tender cannellini beans with bright lemon and aromatic garlic for a satisfying taste of the Mediterranean.

Ingredients

• 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked overnight
• 6 tablespoons extra virgin olive oil
• 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, to taste
• Optional: 500 ml vegetable stock

Instructions

1. Step 1: Drain the soaked beans and rinse them well.
2. Step 2: Fill a cooking pot halfway with water and add the beans. Bring to a boil over high heat, cook for 3-4 minutes, then drain using a strainer.
3. Step 3: To prepare on the stovetop, heat olive oil in a medium pot over medium-high heat. Add onion and garlic and cook until softened and golden.
4. Step 4: Add the beans and 1.5 liters of water (or 1 liter water plus 500 ml vegetable stock). Bring to a boil, then reduce heat to medium-low. Partially cover with a lid and simmer for about 2 hours, or until the beans are very tender.
5. Step 5: Stir in the celery and carrot, season with salt and pepper, and simmer until the soup thickens, stirring occasionally.
6. Step 6: Add lemon juice and zest, cook for 2 more minutes. Remove from heat and serve with extra fresh lemon and pepper if desired.
7. Step 7: For Instant Pot or pressure cooker: Use sauté mode to cook onion and garlic in olive oil until golden. Add beans, water/stock, close lid, cook on manual for 20 minutes, and natural release for 5-10 minutes. Stir in lemon and zest before serving.
8. Step 8: For slow cooker: Sauté onion and garlic in olive oil separately. Add to slow cooker with beans, water/stock, carrot, celery (except lemon). Cook on low for 8 hours or high for 4 hours. Add lemon juice and zest, cook 5 minutes more.
9. Step 9: Using the Instant Pot slow cook function: Sauté onion and garlic first, then add remaining ingredients except lemon. Cook on slow cook normal for 8 hours or high for 4 hours. Finish with lemon juice and zest.

Tips & Variations

• Soaking the beans overnight not only reduces cooking time but also improves digestibility.
• Using vegetable stock instead of water adds extra depth and richness to the soup.
• Add a pinch of smoked paprika or red pepper flakes for a subtle smoky heat.
• Serve with crusty bread or a drizzle of extra olive oil for an authentic touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup thickens as it cools, so add a little water if needed when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can use canned cannellini beans to save time. Rinse and drain them well, then add them later in the cooking process, reducing the simmering time accordingly.

Is this soup suitable for vegans?

Absolutely. As long as you use vegetable stock (or just water), this soup is completely vegan and packs plenty of flavor without any animal products.

Greek White Bean Soup with Garlic and Lemon Recipe

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★★★★★

4.4 from 138 reviews

This Greek White Bean Soup with Garlic & Lemon is a comforting, hearty dish featuring tender cannellini beans simmered with aromatic vegetables, garlic, and brightened by fresh lemon juice and zest. Perfect for a nourishing lunch or light dinner, this soup can be prepared using various cooking methods including stovetop, Instant Pot, or slow cooker, making it a versatile recipe that fits any kitchen setup.

• Author: luca
• Prep Time: 15 minutes (plus overnight soaking time for beans)
• Cook Time: 2 hours (stovetop), 20 minutes + pressure release (Instant Pot), 4-8 hours (slow cooker)
• Total Time: 2 hours 15 minutes (stovetop), approx. 1 hour including prep and pressure cooking, up to 8 hours 15 minutes with slow cooker
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked overnight

Vegetables & Aromatics

• 1/2 onion, minced
• 3 garlic cloves, chopped
• 1 carrot, very thinly sliced
• 1 stick of celery, finely chopped

Liquids & Seasonings

• 6 tablespoons extra virgin olive oil
• 1 lemon zest + juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Optional: 500 ml vegetable stock

Instructions

1. Prepare The Beans: Drain the soaked cannellini beans and place them in a pot half-filled with water. Bring to a boil and cook for 3-4 minutes. Drain the beans and set aside.
2. Stovetop Sauté: Heat the olive oil over medium-high heat in a medium pot. Add the minced onion and chopped garlic, cooking until softened and golden brown.
3. Simmer Beans: Add the drained beans to the pot along with 1.5 liters of water or a mixture of 1 liter water and 500 ml vegetable stock. Bring to a boil, then reduce heat to medium-low. Cover the pot partially and simmer for about 2 hours until the beans are very tender.
4. Add Vegetables and Season: Add the thinly sliced carrot, chopped celery, kosher salt, and freshly ground pepper. Continue simmering, stirring occasionally, until the soup thickens and flavors meld.
5. Finish with Lemon: Stir in the lemon zest and juice, cooking for an additional 2 minutes. Remove from heat and serve, optionally garnished with extra freshly ground pepper and a squeeze of fresh lemon.
6. Instant Pot Option – Sauté: Using the sauté function, heat olive oil and cook onion and garlic until softened and golden.
7. Instant Pot Option – Pressure Cook: Add the beans, water (or water and vegetable stock), and other vegetables except lemon. Seal the lid and cook manually for 20 minutes. Let natural pressure release for 5-10 minutes, then vent and open. Stir in lemon zest and juice before serving.
8. Slow Cooker Option: Sauté onion and garlic in olive oil in a separate skillet until golden. Add sautéed aromatics, beans, water (or water and vegetable stock), carrot, celery, salt, and pepper to the slow cooker. Cook on low for 8 hours or high for 4 hours. Add lemon juice and zest during the last 5 minutes of cooking before serving.
9. Slow Cook Function on Instant Pot: Sauté onion and garlic in olive oil using the sauté function. Add remaining ingredients except lemon juice and zest. Set the Instant Pot to slow cook normal for 8 hours or high for 4 hours. Finish with lemon zest and juice before serving.

Notes

• Soaking the beans overnight helps reduce cooking time and improves digestibility.
• Using vegetable stock instead of water adds extra flavor to the soup.
• Adjust salt and pepper to your taste preferences.
• For a creamier texture, lightly mash some of the beans before adding lemon juice.
• The soup thickens as it simmers; add more water or stock if too thick.
• Fresh lemon juice brightens the soup and should be added at the end to preserve flavor.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: Greek white bean soup, cannellini beans, garlic soup, lemon soup, vegetarian Greek recipe, healthy bean soup