Description
This Comforting Greek White Bean Soup is a flavorful and hearty dish featuring tender cannellini beans simmered with aromatic garlic, onion, and fresh lemon zest and juice. Enhanced with olive oil and vegetable stock, this easy-to-make soup offers a delightful balance of creamy texture and bright citrus notes, perfect for a nourishing meal that warms the soul.
Ingredients
Scale
Beans
- 1 cup Cannellini Beans (Soak overnight for best results.)
Vegetables & Aromatics
- 1 medium Onion (Chopped)
- 4 cloves Garlic (Minced)
- 1 medium Carrot (Diced, optional for low-carb)
- 1 stalk Celery (Diced)
Seasonings & Liquids
- 2 tablespoons Olive Oil (Extra virgin recommended)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1 teaspoon Pepper (Adjust to taste)
- 1 tablespoon Lemon Zest (Adjust based on your taste)
- 1 tablespoon Lemon Juice (Adjust based on your taste)
- 1.5 liters Vegetable Stock (Optional for added flavor)
Instructions
- Prepare Beans: Drain the soaked cannellini beans that have been soaking overnight. Place them in a pot with fresh water and bring to a boil for 3-4 minutes. Drain the beans and set them aside to prepare for the soup.
- Sauté Aromatics: In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and minced garlic, sautéing gently until the onion becomes soft and translucent, which typically takes about 5 minutes. This step brings out the fragrant base for the soup.
- Add Beans and Stock: Add the drained cannellini beans into the pot with the sautéed aromatics. Pour in the vegetable stock and stir well to combine all flavors. Bring the mixture to a rolling boil to initiate cooking the beans thoroughly.
- Simmer the Soup: Once boiling, reduce the heat to low and partially cover the pot. Let it simmer gently for about 2 hours, stirring occasionally. This slow simmering develops the beans’ creaminess and deepens the soup’s flavor.
- Add Vegetables and Season: After the initial simmer, add the diced celery and carrot to the pot. Season with kosher salt and pepper according to your taste. Continue to simmer the soup for another 15-20 minutes until the vegetables are tender but still retain a slight bite.
- Finish with Lemon: Remove the pot from the heat. Stir in the fresh lemon juice and lemon zest, which add a bright, zesty contrast to the creamy beans. Serve the soup hot to enjoy the comforting flavors fully.
Notes
- Soaking the cannellini beans overnight significantly reduces cooking time and improves texture.
- Vegetable stock can be substituted with water if you prefer a lighter flavor.
- For a low-carb version, omit the carrot or reduce the amount.
- Adjust lemon zest and juice to taste for your preferred brightness and acidity.
- This soup pairs well with crusty bread or a side salad for a filling meal.
