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–+ servings

Greek White Bean Soup With Garlic & Lemon

A nourishing and flavorful soup made with cannellini beans, garlic, and lemon, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 250 grams cannellini beans soaked in water overnight
  • 6 tablespoons olive oil extra virgin
  • 1/2 onion onion minced
  • 3 cloves garlic chopped
  • 1 carrot carrot cut into very thin slices
  • 1 stick celery finely chopped
  • 1 lemon lemon zest + juice
  • to taste kosher salt
  • to taste freshly ground pepper
  • 500 ml vegetable stock optional

Method
 

  1. Begin by rinsing your soaked cannellini beans under cold water. Set them aside while you prepare the rest of your ingredients.
  2. In a large pot, heat the olive oil over medium heat. Add the minced onion and cook until translucent, about 5 minutes. Stir in the chopped garlic and sauté for another minute until fragrant.
  3. Add the sliced carrot and finely chopped celery to the pot. Stir and let them cook for about 5–7 minutes until they start to soften.
  4. Add the soaked beans into the pot along with enough water to cover them by about an inch. Season with kosher salt and freshly ground pepper.
  5. Bring to a gentle boil, then reduce the heat to low. Let it simmer uncovered for around 90 minutes or until the beans are tender.
  6. Once the beans are tender, stir in lemon zest and juice just before serving. Adjust seasoning if needed.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 10gSugar: 2g

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