Greek White Bean Soup with Garlic and Lemon Recipe
This Greek White Bean Soup with Garlic and Lemon is a hearty, comforting dish featuring tender cannellini beans simmered slowly with aromatic garlic, onion, celery, and carrot. The bright zest and juice of fresh lemon add a refreshing citrus note that elevates the rich, velvety broth made with extra virgin olive oil and optional vegetable stock. This versatile soup can be prepared on the stovetop, instant pot, or slow cooker, making it perfect for any kitchen setup or schedule.
- Prep Time: 15 minutes (plus overnight soaking of beans)
- Cook Time: 2 hours (stovetop), 20 minutes + pressure release (Instant Pot), 4-8 hours (slow cooker)
- Total Time: 2 hours 15 minutes (stovetop), approx. 40 minutes (Instant Pot including prep and release), 8 hours 15 minutes (slow cooker including sautéing)
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 250 grams / 8.8 oz cannellini beans (or other small white beans), soaked in water overnight
- 6 tablespoons extra virgin olive oil
- ½ onion, minced
- 3 garlic cloves, chopped
- 1 carrot, cut into very thin slices
- 1 stick of celery, finely chopped
- Zest and juice of 1 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional
- 500 ml vegetable stock
Instructions
- Prepare the Beans: Drain the soaked beans and place them in a pot half-filled with water. Bring to a boil over high heat and cook for 3-4 minutes. Drain the beans thoroughly using a strainer.
- Stovetop Method: Heat olive oil in a medium pot over medium-high heat. Add minced onion and chopped garlic, cooking until softened and golden. Add the beans plus 1.5 liters of water (or 1 liter of water and 500 ml vegetable stock) and bring to a boil. Reduce heat to medium-low, partially cover the pot, and simmer for about 2 hours or until beans are tender. Add the celery, carrot, kosher salt, and pepper. Continue simmering, stirring occasionally, until the soup thickens. Stir in lemon zest and juice, cook for 2 more minutes, then remove from heat. Serve with fresh black pepper and extra lemon if desired.
- Instant Pot / Pressure Cooker Method: Using the sauté function, heat olive oil and cook onion and garlic until soft and golden. Add beans, water (1.5 liters or 1 liter water plus 500 ml vegetable stock), carrot, and celery. Seal the lid and cook on manual high pressure for 20 minutes. Allow natural release for 5-10 minutes, then carefully vent remaining steam. Stir in lemon juice and zest before serving.
- Slow Cooker Method: Sauté onion and garlic in olive oil in a skillet until golden to enhance flavor. Transfer to slow cooker, add beans, carrot, celery, and water (1.5 liters or 1 liter plus 500 ml vegetable stock). Cook on low for 8 hours or high for 4 hours. Add lemon zest and juice in the last 5 minutes of cooking. Serve warm.
- Slow Cook Function on Instant Pot: Sauté onion and garlic with olive oil using the sauté mode. Add beans, carrot, celery, and water (1.5 liters or 1 liter plus 500 ml vegetable stock), excluding lemon. Close lid and select slow cook on normal for 8 hours or high for 4 hours. Finish with lemon juice and zest before serving.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Using vegetable stock instead of water adds extra depth of flavor but can be omitted for a lighter broth.
- Sautéing the onion and garlic beforehand intensifies the flavor in both stovetop and slow cooker preparations.
- Adjust salt and lemon juice according to taste to balance the soup’s flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: Greek white bean soup, cannellini bean soup, garlic lemon soup, vegetarian soup, healthy bean soup, olive oil soup
