Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon is a warm, bright soup from home kitchens. It uses simple pantry beans, olive oil, garlic and lemon. People love it for its fresh flavor and creamy texture. Make it when you want a light but filling meal. If you like bright lemon desserts too, try lemon crumb muffins with lemon glaze as a sweet finish.

Why make this recipe

This soup is easy and friendly for beginners. You can use pantry staples. It cooks in one pot on the stove or in a cooker. It feeds a family without much fuss. It also stretches your grocery budget. Pair it with a simple tray dinner like lemon garlic chicken sheet pan with potatoes and broccoli for a complete weeknight meal.

What makes Greek White Bean Soup With Garlic & Lemon special

The lemon adds a bright lift that cuts through the creamy beans. Garlic and olive oil give depth and warmth. The soup feels light but still satisfying. It uses whole foods and no heavy creams. The texture can be silky or chunky, based on how much you mash the beans. It shares the same fresh lemon notes found in 15-minute lemon basil chicken salad, which makes it feel bright and homey.

Is Greek White Bean Soup With Garlic & Lemon healthy

This soup is made from real ingredients. Beans bring plant protein and fiber. Olive oil adds healthy fats. Vegetables add vitamins and texture. Lemon gives vitamin C and a fresh taste without extra calories. It can fit many eating styles. Be mindful of salt to keep it balanced. I am not giving medical advice, but this is a wholesome, simple dish.

How to make Greek White Bean Soup With Garlic & Lemon

The process is simple. First soak and rinse the beans. Then cook aromatics in olive oil. Add beans and liquid. Finish with lemon zest and juice. You can use a stovetop pot, pressure cooker, or slow cooker. The soup is low-effort but rich in flavor. It is great for beginners and cooks who like set-and-forget methods. Serve with warm bread, such as 5-ingredient garlic butter crescent rolls, for a cozy meal.

Ingredients

• 250 grams / 8.8 oz cannellini beans or other small white beans, soaked in water overnight and drained
• 6 tablespoons extra virgin olive oil
• 1/2 onion, minced
• 3 garlic cloves, chopped
• 1 carrot, cut into very thin slices
• 1 stick celery, finely chopped
• Zest of 1 lemon and juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• OPTIONAL: 500 ml vegetable stock (use water if you prefer)

Directions

Prepare the beans:

1. Drain the beans you soaked overnight. Rinse them under cold water.
2. Pick through and remove any stones or bad beans.

To make this soup on the stovetop:

1. Heat 3 tablespoons of olive oil in a large pot over medium heat.
2. Add the minced onion and cook until soft, about 5 minutes.
3. Add the garlic, carrot and celery. Cook 3–4 minutes until fragrant.
4. Add the drained beans and enough vegetable stock or water to cover by about 1 inch.
5. Bring to a gentle boil, then reduce heat and simmer 45–60 minutes until the beans are tender.
6. Mash some beans against the side of the pot for a creamier texture, or leave them whole for a chunkier soup.
7. Stir in remaining olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve warm.

To make this soup using an Instant Pot / pressure cooker:

1. Set the Instant Pot to sauté and warm 2 tablespoons of olive oil. Sauté onion until soft.
2. Add garlic, carrot and celery and cook 2–3 minutes.
3. Add the drained beans and 500 ml vegetable stock or water. Cancel sauté and secure the lid.
4. Cook on high pressure for 20–25 minutes. Let pressure release naturally for 10 minutes, then quick release.
5. Mash a few beans if you like a creamier soup. Stir in lemon zest, lemon juice and remaining olive oil. Season and serve.

To make this soup using a slow cooker:

1. Sauté onion, garlic, carrot and celery in a pan with 2 tablespoons olive oil until soft.
2. Transfer to the slow cooker with drained beans and enough stock or water to cover.
3. Cook on low for 6–8 hours or high for 3–4 hours until beans are tender.
4. Mash some beans for texture. Stir in lemon zest, lemon juice and remaining olive oil. Season and serve.

To make this soup using the slow cook function on Instant Pot:

1. Use the sauté setting to cook the onion and vegetables in olive oil.
2. Add beans and stock. Choose the Slow Cook setting and set to low for 6–8 hours or high for 3–4 hours.
3. When beans are tender, mash a few for creaminess. Add lemon zest, lemon juice and remaining olive oil. Season to taste.

How to serve Greek White Bean Soup With Garlic & Lemon

Serve this soup hot in deep bowls. Drizzle a little extra virgin olive oil on top. Add extra lemon wedges for those who like more zing. Sprinkle chopped parsley or a pinch of red pepper flakes if desired. It pairs well with green salads or crusty bread. You can also enjoy it for lunch, dinner, or a light weekend brunch. You can also pair it with soft rolls such as air fryer garlic butter dinner rolls.

 

Best occasions to make Greek White Bean Soup With Garlic & Lemon

• Weeknight dinners when you want something quick and healthy.
• Meal prep for the week; it reheats well.
• Family meals where you need a budget-friendly option.
• Cozy nights when you want warm comfort food.
• Light lunches or starter course for a dinner party.

How to store Greek White Bean Soup With Garlic & Lemon

• Fridge: Cool the soup and store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or bags.
• Room temp: Do not leave the soup at room temperature for more than 2 hours.

Can you make Greek White Bean Soup With Garlic & Lemon ahead of time

Yes. You can cook the soup a day or two ahead. Cool and chill in the fridge. Reheat gently on the stove. If frozen, thaw in the fridge overnight before reheating. Add a splash of water or stock when reheating if it looks thick.

Tips to make Greek White Bean Soup With Garlic & Lemon

• Soak beans overnight for even cooking.
• Taste and adjust salt after adding lemon. Lemon can change the flavor balance.
• Mash some beans for a creamier body.
• Use fresh lemon zest and juice for the best flavor.
• If you use canned beans, reduce cooking time and skip soaking.

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Variation

• Add greens: Stir in chopped spinach or kale near the end.
• Add herbs: Fresh dill or parsley brightens the soup.
• Make it smoky: Add a small pinch of smoked paprika.
• Use white beans from a can for a faster version. Rinse and add later in the cooking process.

FAQs

Q: Can I use canned beans instead of dried?

A: Yes. Use two 14 oz cans of cannellini beans. Rinse and add them later in the cooking process to avoid overcooking.

Q: Can I freeze Greek White Bean Soup With Garlic & Lemon?

A: Yes. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.

Q: How do I keep the soup from being watery?

A: Mash some beans to thicken it naturally. Simmer uncovered for a few minutes to reduce excess liquid.