Greek White Bean Soup with Garlic & Lemon: Cozy Comfort Bowl

This Greek White Bean Soup with Garlic & Lemon is a comforting and nutritious vegan dish full of flavor.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 4 bowls

Course: Soups

Cuisine: Greek

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

250 g Cannellini Beans Soaked overnight
4 tablespoons Olive Oil Extra virgin for best flavor
1 medium Onion Finely chopped
3 cloves Garlic Minced

For the Vegetables

1 medium Carrot Diced
2 stalks Celery Finely chopped

For the Seasoning

1 medium Lemon Zest From fresh lemons
1 medium Lemon Juice From fresh lemons
to taste Kosher Salt
to taste Freshly Ground Pepper

Optional Additions

1.5 liters Vegetable Stock Homemade preferred
to taste Additional Lemon Juice For garnish
to taste Fresh Herbs For garnish

Equipment

large bowl
medium pot
large pot
Cooking spoon

Method

Step-by-Step Instructions

Soak the beans in a large bowl of water overnight. Drain and rinse before cooking.
Boil the soaked beans in fresh water for 3–4 minutes, then drain.
In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
Add drained beans and water or vegetable stock to the pot. Bring to a boil.
Reduce heat to medium-low and let the soup simmer for approximately 2 hours.
Add diced carrot and finely chopped celery to the pot. Season and simmer for another 30 minutes.
Stir in lemon zest and juice before serving. Adjust seasoning if needed.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Store cooled soup in an airtight container for up to 5 days. Can be frozen for up to 3 months. Perfect for meal prep.

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