Description
Greek White Bean Soup With Garlic & Lemon is a comforting and nutritious dish that embodies the essence of Mediterranean cuisine. This soup is easy to prepare, making it perfect for weeknight dinners or leisurely lunches. The rich combination of creamy cannellini beans, aromatic garlic, and bright lemon creates a deliciously satisfying flavor profile that warms the soul. Whether served as a main course or an elegant starter at gatherings, this soup is sure to impress your guests with its delightful taste and wholesome ingredients.
Ingredients
Scale
- 250 grams (8.8 oz) cannellini beans (soaked overnight)
- ½ onion (minced)
- 3 garlic cloves (chopped)
- 1 carrot (thinly sliced)
- 1 celery stick (finely chopped)
- 6 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- Optional: 500 ml vegetable stock
- Kosher salt and freshly ground pepper to taste
Instructions
- Drain the soaked beans and rinse under cold water.
- In a large pot, heat olive oil over medium heat. Sauté minced onion until translucent.
- Add chopped garlic, cooking until fragrant. Stir in carrot and celery; cook for another 5 minutes until softened.
- Add the rinsed beans, lemon zest, lemon juice, and vegetable stock (if using). Season with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer for about 90 minutes until beans are tender, stirring occasionally.
- For creaminess, blend part of the soup using an immersion blender, leaving some whole beans intact.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg