Description
A warm and bright soup with creamy white beans, garlic, and fresh lemon for a light yet filling meal.
Ingredients
Scale
- 250 grams / 8.8 oz cannellini beans, soaked 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 preferred)
Instructions
- Drain and rinse the soaked beans under cold water, removing any bad beans.
- To make the soup on the stovetop, heat 3 tablespoons of olive oil in a large pot over medium heat.
- Add the minced onion and cook until soft, about 5 minutes.
- Add garlic, carrot, and celery. Cook for 3–4 minutes until fragrant.
- Add the drained beans and cover with vegetable stock or water by about 1 inch.
- Bring to a gentle boil, then reduce heat and simmer for 45–60 minutes until beans are tender.
- Mash some beans against the side of the pot for a creamier texture if desired.
- Stir in remaining olive oil, lemon zest, and lemon juice. Season with salt and pepper. Serve warm.
- To make using an Instant Pot, sauté onions and vegetables, add beans and stock, and cook on high pressure for 20–25 minutes.
- For slow cooker, sauté vegetables, transfer to slow cooker with beans and stock, and cook on low for 6–8 hours or high for 3–4 hours.
Notes
Serve with warm bread and drizzle with extra virgin olive oil. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop, Pressure Cooker, Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg