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Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon: A Comforting Delight

This Greek White Bean Soup with Garlic & Lemon is a comforting and nutritious dish that's vegan, gluten-free, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours
Soaking Time 8 hours
Total Time 10 hours 20 minutes
Servings: 4 servings
Course: Soups
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 250 grams Cannellini Beans Soaked overnight
  • 3 tablespoons Olive Oil High-quality extra virgin
  • 1 medium Onion Minced
  • 4 cloves Garlic Chopped finely
  • 1 medium Carrot Thinly sliced
  • 2 stalks Celery Finely chopped
  • 1 large Lemon Zest and juice
  • to taste Kosher Salt
  • to taste Freshly Ground Pepper
  • 1.5 liters Vegetable Stock Optional
Optional Toppings
  • 1 slices Lemon Wheels For garnish
  • to taste Fresh Herbs Parsley or dill

Equipment

  • Large pot
  • Medium pot
  • bowl

Method
 

Step-by-Step Instructions
  1. Soak the beans overnight in a large bowl of water.
  2. Drain and boil the beans for 3-4 minutes, then drain again.
  3. Sauté onion and garlic in olive oil for 5-6 minutes until softened.
  4. Add beans and water or stock to the pot, bring to a boil and then simmer for 2 hours.
  5. Add celery and carrot, season, and simmer for another 20-30 minutes.
  6. Remove from heat and stir in lemon zest and juice.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This soup can be stored in airtight containers for up to 5 days in the fridge or frozen for up to 3 months.

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