Greek White Bean Soup
A delightful Greek white bean soup that combines creamy beans, bright lemon, and a punch of garlic for a comforting and budget-friendly meal.
Ingredients
For the Soup
- 250 grams cannellini beans, soaked in water overnight Any small white bean (navy, great northern) works if you don't have cannellini.
- 6 tablespoons extra virgin olive oil Use good-quality extra virgin olive oil for the best flavor.
- 1/2 unit onion, minced
- 3 cloves garlic, chopped Don’t skip the lemon at the end — the acid brightens and balances the soup.
- 1 unit carrot, cut into very thin slices
- 1 stick celery, finely chopped Use the sautéed carrot and celery (mirepoix) to create a flavor foundation.
- 1 unit lemon, zest and juice Adjust acidity with more lemon if needed.
- Kosher salt and freshly ground black pepper Season to taste.
- 500 ml vegetable stock (optional) Adds depth; use water if you want a lighter, more bean-forward soup.
Instructions
Prepare the Beans
- Rinse the soaked beans under cold water and pick over to remove any stones or bad beans. Drain well.
Stovetop Method
- Heat 4 tablespoons of olive oil in a heavy pot over medium heat.
- Add the onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.
- Stir in the garlic and cook for 30–60 seconds until fragrant.
- Add the drained beans and 500 ml vegetable stock (or enough water to cover by about 2 cm). Bring to a simmer.
- Reduce heat, cover partially, and cook until beans are tender, about 45–60 minutes depending on your beans.
- Once beans are soft, mash a small portion against the pot side to thicken, or use an immersion blender for a creamier texture (leave some whole beans for body).
- Stir in lemon zest and juice, 2 tablespoons olive oil, and season with salt and pepper to taste.
- Serve warm with a drizzle of oil and extra lemon on the side.
Instant Pot / Pressure Cooker Method
- Use the sauté function: heat 2 tablespoons olive oil and sweat onion, carrot, and celery for 4–5 minutes.
- Add garlic and stir for 30 seconds.
- Add drained beans and 500 ml vegetable stock or water.
- Seal and cook on high pressure for 20–25 minutes. Quick release or natural release for 10 minutes.
- Finish with lemon zest, juice, remaining olive oil, salt and pepper.
Slow Cooker Method
- Combine soaked, drained beans, sautéed aromatics (or put them raw for convenience), and stock in the slow cooker.
- Cook on low for 6–8 hours or on high for 3–4 hours, until beans are tender.
- Mash slightly in the pot, add lemon, olive oil, and season before serving.
Tips for Serving
- Ladle into bowls and garnish with a drizzle of high-quality olive oil, extra black pepper, and a sprinkle of chopped parsley or dill.
- Serve with crusty bread, grilled halloumi, or a simple Greek salad for a full meal.
- Turn it into a lunch bowl: add roasted vegetables, olives, and a spoon of yogurt.
- For a mezze spread, present it with pita, marinated olives, and sliced cucumbers.
Notes
Store in an airtight container for 3–4 days in the fridge. Freeze in portions for up to 3 months. Cool within two hours of cooking and refrigerate promptly.