Description
This traditional Greek White Bean Soup with Garlic & Lemon is a comforting and nutritious dish featuring tender cannellini beans simmered with aromatic vegetables, tangy lemon, and rich extra virgin olive oil. It’s a hearty yet light soup perfect for a wholesome meal any time of the year.
Ingredients
Scale
Main Ingredients
- 250 grams (8.8 oz) cannellini beans (or other small white beans), soaked in water overnight
- 6 tablespoons extra virgin olive oil
- ½ 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, to taste
- Freshly ground black pepper, to taste
- Optional: 500 ml vegetable stock
Instructions
- Soak and Prepare Beans: Rinse the cannellini beans and soak them in water overnight to soften, making for a tender and creamy texture once cooked.
- Sauté Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add minced onion, chopped garlic, sliced carrot, and finely chopped celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Beans and Liquid: Drain the soaked beans and add them to the pot. Pour in enough water to cover the beans by about an inch, or substitute 500 ml vegetable stock for additional flavor. Bring to a boil, then reduce heat to a simmer.
- Simmer the Soup: Cover and cook the soup on low heat for approximately 1 to 1.5 hours, or until the beans are tender and creamy. Stir occasionally, adding more water if needed to maintain desired consistency.
- Add Lemon and Season: Once the beans are cooked, stir in the lemon zest and juice. Season generously with kosher salt and freshly ground black pepper to taste. Allow the flavors to meld by simmering for another 5 minutes.
- Serve: Ladle the soup into bowls and drizzle a little extra virgin olive oil on top for richness. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- Soaking beans overnight significantly reduces cooking time and improves digestibility.
- Using vegetable stock instead of water adds more depth of flavor to the soup.
- Adjust the amount of lemon juice based on your taste preference for acidity.
- This soup can be stored in the refrigerator for up to 3 days and tastes even better the next day.
- For a vegan version, ensure the vegetable stock is free from animal products.
Keywords: Greek white bean soup, cannellini beans soup, lemon garlic soup, vegetarian soup, healthy Greek recipes