Description
A classic Greek white bean soup bursting with garlic and lemon flavors. This hearty and healthy soup features tender cannellini beans, fresh vegetables, and a bright lemon finish, perfect for a comforting meal that’s both satisfying and nutritious.
Ingredients
Scale
Beans and Liquids
- 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked overnight
- 500 ml vegetable stock (optional)
Vegetables and Aromatics
- ½ onion, minced
- 3 garlic cloves, chopped
- 1 carrot, cut into very thin slices
- 1 stick of celery, finely chopped
- 1 lemon, zest and juice
Fats and Seasonings
- 6 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the beans: Drain and rinse the soaked cannellini beans. This soaking step ensures they cook evenly and quickly in the soup, giving a tender texture.
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the minced onion, chopped garlic, sliced carrot, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened and fragrant.
- Add beans and liquid: Add the soaked, drained beans to the pot along with the optional vegetable stock or enough water to cover the beans by about an inch. Bring the mixture to a simmer.
- Simmer the soup: Reduce the heat to low and cover the pot partially. Let the soup simmer gently for 1 to 1.5 hours, or until the beans are tender and the flavors have melded beautifully. Stir occasionally and add more water if needed to maintain soup consistency.
- Season and brighten: Once the beans are soft, stir in the lemon zest and freshly squeezed lemon juice. Season generously with kosher salt and freshly ground black pepper to taste. Allow the soup to simmer for another 5 minutes to let the lemon flavor infuse.
- Serve: Ladle the soup into bowls and drizzle with a little extra virgin olive oil if desired. Enjoy warm as a nourishing meal or starter.
Notes
- You can substitute cannellini beans with any small white beans, such as navy or great northern beans.
- For a richer flavor, use homemade vegetable stock; otherwise, water works fine.
- Adjust the lemon juice amount to your taste to control the brightness of the soup.
- This soup can be thickened by mashing some beans against the side of the pot before serving.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
Keywords: Greek white bean soup, cannellini bean soup, lemon garlic soup, healthy vegetarian soup, Greek cuisine, easy soup recipe