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Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon: Comfort in a Bowl

A warm Greek White Bean Soup with Garlic & Lemon that’s nourishing, vegan-friendly, and perfect for plant-based diets.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Dried Cannellini Beans Can substitute with navy or great northern beans
  • 2 tablespoons Extra Virgin Olive Oil Best flavor
  • 1 cup Onion Yellow or white onions
  • 3 cloves Garlic Minced
  • 1 medium Carrot Chopped
  • 1 stalk Celery Chopped, optional
  • 1 tablespoon Lemon Zest For brightness
  • 1 tablespoon Lemon Juice For brightness
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 6 cups Vegetable Stock Optional, can use water
For Serving
  • 4 slices Crusty Bread For dipping

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Soak the dried cannellini beans overnight in cold water.
  2. The next day, drain and rinse the beans. Boil them in fresh water for 3-4 minutes and drain.
  3. In the same pot, heat olive oil, sauté onion for 5 minutes, then add garlic for 1 minute.
  4. Add drained beans and vegetable stock to the pot, bring to a boil, then simmer for 2 hours.
  5. Add chopped celery and carrot, season with salt and pepper, and simmer uncovered for 20-30 minutes.
  6. Stir in lemon juice and zest, cook for 2 additional minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 60gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently.

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