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Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon - A Cozy Delight

This Greek White Bean Soup with Garlic & Lemon is a nourishing, vegan dish perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Soups
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Cannellini Beans Can substitute with navy or great northern beans.
  • 2 tablespoons Extra Virgin Olive Oil Feel free to swap with a lighter oil if preferred.
  • 1 medium Onion Yellow or white onions work best.
  • 4 cloves Garlic Always opt for fresh garlic.
  • 1 medium Carrot Parsnip can be a delightful substitute.
  • 1 stalk Celery Optional if you're in a pinch.
  • 1 large Lemon Zest Ensure ample lemon juice for maximum freshness.
  • 1 large Lemon Juice
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Freshly Ground Pepper Adjust according to taste.
  • 1.5 liters Vegetable Stock Can swap for chicken stock or water.

Equipment

  • Large pot
  • bowl

Method
 

Step-by-Step Instructions
  1. Soak the cannellini beans overnight in a bowl with water.
  2. Drain the soaked beans and boil them in fresh water for 3-4 minutes.
  3. Sauté finely chopped onion and minced garlic in olive oil for 5-7 minutes.
  4. Stir in the drained beans and vegetable stock, bring to a gentle boil and simmer for 2 hours.
  5. Add sliced celery and carrot, season with salt and pepper, then simmer for an additional 15-20 minutes.
  6. Stir in lemon zest and juice, serve hot garnished with lemon slices and cracked pepper.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This soup can be stored in the fridge for up to 5 days and frozen for up to 1 month.

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