Greek White Bean Soup Recipe
Introduction
Greek White Bean Soup is a comforting and hearty dish packed with tender cannellini beans, aromatic vegetables, and a bright touch of lemon. This traditional recipe offers a rich yet light flavor that is perfect for any season. Whether you prefer stovetop, slow cooker, or pressure cooker methods, this soup is easy to prepare and deeply satisfying.
Ingredients
- 250 grams (8.8 oz) cannellini beans (or other small white beans), soaked overnight
- 6 tablespoons extra virgin olive oil
- 1/2 onion, minced
- 3 garlic cloves, chopped
- 1 carrot, very thinly sliced
- 1 stick celery, finely chopped
- Zest and juice of 1 lemon
- Kosher salt and freshly ground pepper, to taste
- Optional: 500 ml vegetable stock
Instructions
- Step 1: Drain the soaked beans and place them in a pot half-filled with water. Bring to a boil over high heat, cook for 3-4 minutes, then drain in a strainer.
- Step 2: For stovetop method: Heat olive oil in a medium pot over medium-high heat. Add onion and garlic, cooking until softened and golden.
- Step 3: Add beans and 1.5 liters of water (or 1 liter water plus 500 ml vegetable stock). Bring to boil, reduce heat to medium-low, cover partially, and simmer for about 2 hours until beans are tender.
- Step 4: Stir in celery and carrot, season with salt and pepper, and continue simmering until the soup thickens. Add lemon juice and zest, cook for 2 more minutes, then remove from heat.
- Step 5: For Instant Pot/pressure cooker: Using sauté, heat olive oil and soften onion and garlic. Add remaining ingredients plus water or stock. Cook on manual for 20 minutes, allow natural release for 5-10 minutes, then vent and open. Stir in lemon juice and zest.
- Step 6: For slow cooker: Sauté onion and garlic separately in olive oil until golden, then transfer to slow cooker. Add beans, carrot, celery, water or stock (1.5 liters total), then cook on low for 8 hours or high for 4 hours. Add lemon juice and zest in last 5 minutes.
- Step 7: For Instant Pot slow cook function: Sauté onion and garlic in olive oil, add remaining ingredients except lemon, seal lid, and slow cook on normal for 8 hours or high for 4 hours. Finish by stirring in lemon juice and zest before serving.
- Step 8: Serve with freshly ground pepper and an extra squeeze of lemon if desired.
Tips & Variations
- Soaking beans overnight reduces cooking time and improves digestibility.
- Using vegetable stock instead of water adds deeper flavor to the soup.
- Sautéing onions and garlic separately before slow cooking enhances the soup’s aroma and richness.
- Feel free to add fresh herbs like oregano or parsley for added freshness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The soup thickens as it cools—add a splash of water or stock when reheating if needed to loosen the consistency. It can also be frozen for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried beans?
Yes, canned beans can be used for a quicker version. Skip the soaking and pre-boiling steps, drain and rinse the canned beans, then add them during the cooking stage to heat through. Adjust cooking time accordingly as canned beans are already cooked.
What if I don’t have vegetable stock on hand?
If you don’t have vegetable stock, simply use water along with extra seasoning to boost flavor. Adding a bay leaf or dried herbs during cooking can also enhance the taste.
PrintGreek White Bean Soup Recipe
A hearty and comforting Greek White Bean Soup made with tender cannellini beans, aromatic vegetables, and brightened with fresh lemon juice and zest. This classic Mediterranean recipe is perfect for a nutritious, flavorful meal and can be easily prepared on the stovetop, in an Instant Pot, or using a slow cooker to suit your kitchen preferences.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 2 hours stovetop / 20 minutes Instant Pot manual pressure + release / 4-8 hours slow cooker
- Total Time: 2 hours 10 minutes stovetop (excluding soak), 30-40 minutes Instant Pot, 8 hours slow cooker
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Beans and Liquids
- 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked in water overnight
- 1.5 liters water OR 1 liter water + 500 ml vegetable stock (optional)
Vegetables and Flavorings
- 6 tablespoons extra virgin olive oil
- 1/2 onion, minced
- 3 garlic cloves, chopped
- 1 carrot, cut into very thin slices
- 1 stick of celery, finely chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare The Beans: Drain the beans from the water they soaked in overnight. In a cooking pot, half fill with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes, then drain using a strainer. This blanches the beans and removes impurities.
- Stovetop Method – Sauté Aromatics: In a medium pot, heat the olive oil over medium-high heat. Add minced onion and chopped garlic, cooking until softened and golden, about 5 minutes, stirring occasionally to avoid burning.
- Simmer Beans: Add the blanched beans along with 1.5 liters of water or a mixture of 1 liter water and 500 ml vegetable stock to the pot. Bring to a boil, then reduce heat to medium-low and partially cover with the lid slightly ajar. Simmer gently for approximately 2 hours or until the beans are completely soft. Timing varies depending on bean quality.
- Add Vegetables and Season: Add finely chopped celery and thinly sliced carrot to the pot. Season with kosher salt and freshly ground pepper. Continue to simmer, stirring occasionally, until the soup thickens and the vegetables are tender.
- Finish Soup with Lemon: Stir in the fresh lemon juice and zest, cooking for an additional 2 minutes to combine flavors. Remove from heat.
- Serve: Ladle soup into bowls and add extra lemon juice or freshly ground pepper if desired. Enjoy warm.
- Instant Pot Method – Sauté Aromatics: Using the sauté function, heat olive oil and cook minced onion and garlic until softened and golden.
- Pressure Cook Beans: Add the drained beans, 1.5 liters water or 1 liter water plus 500 ml vegetable stock to the Instant Pot. Seal the lid and cook on manual high pressure for 20 minutes. Allow natural pressure release for 5-10 minutes before venting to release remaining steam.
- Finish Soup: Open lid, stir in lemon juice and zest. Serve immediately.
- Slow Cooker Method – Sauté Aromatics Separately: In a skillet, heat olive oil and sauté onion and garlic until golden. Transfer to slow cooker.
- Cook Soup: Add drained beans, water or water and vegetable stock, carrot, celery, salt, and pepper to slow cooker. Cook on low for 8 hours or high for 4 hours until beans are tender.
- Finish Soup: Stir in lemon juice and zest, cook for an additional 5 minutes. Serve warm.
- Instant Pot Slow Cook Function Method: Using sauté function, cook onions and garlic until golden. Add remaining ingredients except lemon. Secure lid and select slow cook function on normal for 8 hours or high for 4 hours. Finally, add lemon juice and zest before serving.
Notes
- If using canned beans instead of dried, reduce cooking time significantly and adjust liquid accordingly.
- Soaking beans overnight shortens the cooking time and helps to soften them evenly.
- Use fresh lemon zest and juice for a bright contrast to the creamy beans and vegetables.
- Vegetable stock is optional but adds extra depth of flavor to the soup.
- Adjust salt and pepper to taste near the end of cooking to prevent over seasoning.
- This soup can be made vegan if vegetable stock is used and olive oil is chosen over butter.
- Leftovers store well refrigerated for 3-4 days and often taste even better the next day.
Keywords: Greek white bean soup, cannellini bean soup, vegetarian soup, Mediterranean soup, healthy bean soup, lemon white bean soup
