Description
Indulge in the delightful flavors of Greek White Bean Soup With Garlic & Lemon, a comforting and nourishing dish that embodies the essence of Mediterranean cuisine. This straightforward recipe is perfect for any meal, providing a rich, creamy texture without dairy. The zesty notes from fresh lemon and aromatic garlic make each spoonful a delicious experience, while the protein and fiber-rich beans ensure you stay satisfied. Perfectly paired with crusty bread or a light salad, this soup is sure to become a favorite in your culinary repertoire.
Ingredients
Scale
- 250 grams cannellini beans (soaked overnight)
- 6 tablespoons extra virgin olive oil
- 1/2 onion (minced)
- 3 garlic cloves (chopped)
- 1 carrot (thinly sliced)
- 1 celery stick (finely chopped)
- Zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
- Optional: 500 ml vegetable stock
Instructions
- Soak the cannellini beans overnight in plenty of water to soften them.
- In a large pot, heat olive oil over medium heat. Add minced onion, chopped garlic, sliced carrot, and chopped celery; sauté until tender (about 5-7 minutes).
- Stir in soaked beans, lemon zest, juice, salt, and pepper. If using vegetable stock, add it now; otherwise, cover beans with water by about an inch.
- Bring to a boil; reduce heat to low. Cover and simmer for about 90 minutes or until beans are tender, stirring occasionally.
- Taste and adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg