Greek White Bean Soup with Garlic and Lemon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Instant Pot Option – Sauté: Using the sauté function, heat olive oil and cook onion and garlic until softened and golden.
- 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.
- 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.
- 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
