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Greek White Bean Soup With Garlic and Lemon Recipe

Greek White Bean Soup With Garlic and Lemon

A hearty and flavorful Greek soup made with white beans, infused with garlic and lemon, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 2 hours
Soaking Time 8 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 250 grams cannellini beans soaked in water overnight
  • 6 tablespoons olive oil extra virgin
  • 0.5 onion onion minced
  • 3 cloves garlic chopped
  • 1 carrot carrot cut into very thin slices
  • 1 stick celery finely chopped
  • 1 lemon lemon zest + juice
  • kosher salt to taste
  • freshly ground pepper to taste
  • 500 ml vegetable stock optional

Equipment

  • Cooking Pot
  • Instant Pot
  • Slow Cooker

Method
 

  1. Drain the beans from the water they've soaked in overnight.
  2. 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.
  3. 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.
  4. 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 on partly open on the side, simmer for about 2 hours or until beans are completely soft and tender.
  5. Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. Then add the lemon juice and zest and cook for 2 minutes more.
  6. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.
  7. To use an Instant Pot, use the saute function to cook the onion and garlic. Add remaining ingredients and cook on manual for 20 minutes. Finish with the lemon juice and zest.
  8. For a slow cooker, saute onion and garlic separately. Add to slow cooker with remaining ingredients, cook on low for 8 hours or high for 4 hours. Finish with lemon juice and zest.

Notes

This Greek white bean soup is versatile and can be adjusted based on the cooking method. Don't skip the lemon juice and zest at the end, as it adds a refreshing touch to the hearty soup.