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Greek White Bean Soup Recipe

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★★★★★

5 from 144 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finish Soup with Lemon: Stir in the fresh lemon juice and zest, cooking for an additional 2 minutes to combine flavors. Remove from heat.
  6. Serve: Ladle soup into bowls and add extra lemon juice or freshly ground pepper if desired. Enjoy warm.
  7. Instant Pot Method – Sauté Aromatics: Using the sauté function, heat olive oil and cook minced onion and garlic until softened and golden.
  8. 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.
  9. Finish Soup: Open lid, stir in lemon juice and zest. Serve immediately.
  10. Slow Cooker Method – Sauté Aromatics Separately: In a skillet, heat olive oil and sauté onion and garlic until golden. Transfer to slow cooker.
  11. 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.
  12. Finish Soup: Stir in lemon juice and zest, cook for an additional 5 minutes. Serve warm.
  13. 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

Find it online: https://nayabaker.com/greek-white-bean-soup-recipe/