If you’re craving a comforting bowl of something hearty yet refreshingly bright, this Greek White Bean Soup Recipe is a total game-changer. Bursting with vibrant flavors from lemon and fresh vegetables, paired with creamy cannellini beans, this soup presents a wonderful balance of texture and taste that feels like a warm embrace from a Greek kitchen. It’s simple to make, outrageously healthy, and perfect for any season, proving that few ingredients can come together to create such an unforgettable soul food.
Ingredients You’ll Need
Each ingredient in this Greek White Bean Soup Recipe is carefully chosen to contribute layers of flavor, texture, and nutrition without overwhelming the dish. The simplicity of staples like olive oil, garlic, and fresh lemon are vital in creating the soup’s signature Mediterranean character.
- 250 grams cannellini beans: Soaked overnight for creamy texture and protein-packed goodness.
- 6 tablespoons extra virgin olive oil: Adds a fruity richness and smooth mouthfeel.
- ½ onion, minced: Provides a sweet and savory base when sautéed.
- 3 garlic cloves, chopped: Infuses the soup with aromatic warmth and depth.
- 1 carrot, cut into very thin slices: Offers gentle sweetness and vibrant color.
- 1 stick of celery, finely chopped: Adds a subtle crunch and herbal freshness.
- Zest and juice of 1 lemon: Delivers bright, citrusy notes essential to the soul of the soup.
- Kosher salt, to taste: Enhances all the natural flavors.
- Freshly ground pepper, to taste: Adds a mild heat and spice balance.
- 500 ml vegetable stock (optional): Creates a rich, savory cooking liquid for the beans.
How to Make Greek White Bean Soup Recipe
Step 1: Prepare Your Beans
Start by soaking the cannellini beans overnight. This crucial step softens the beans, reducing cooking time significantly and ensuring they cook evenly to that perfect tender consistency you want in this soup. After soaking, be sure to drain and rinse them thoroughly to remove any residual starch.
Step 2: Build the Flavor Base
Warm the olive oil gently in a large pot over medium heat. Add the minced onion and sauté until it turns translucent and sweet-smelling. This step creates a flavorful foundation rich with the natural sugars of the onion, which compliments the creaminess of the beans beautifully.
Step 3: Add Aromatics and Veggies
Next, toss in the chopped garlic, thin carrot slices, and finely chopped celery. Cook everything together until the vegetables soften and release their fragrant aromas. This mixture helps add texture and subtle layers of sweetness and freshness that lighten the overall heartiness of the soup.
Step 4: Cook the Beans and Simmer
Stir in your soaked cannellini beans, vegetable stock if using, lemon zest, salt, and freshly ground pepper. Bring the pot to a boil before reducing the heat to a gentle simmer. Let everything cook undisturbed for 30 to 40 minutes until the beans are tender and the flavors have melded into an irresistibly smooth soup.
Step 5: Create Creaminess and Final Touches
If you’d like a creamier texture, blend a portion of the soup gently with a hand blender. This step is optional but highly recommended for that cozy, velvety mouthfeel. Finally, stir in the fresh lemon juice just before serving to brighten the soup with a fresh tang, completing this classic Greek White Bean Soup Recipe with a zesty pop.
How to Serve Greek White Bean Soup Recipe
Garnishes
Simple garnishes like a drizzle of extra virgin olive oil, a sprinkle of chopped fresh parsley or dill, and a few cracks of black pepper elevate this soup from humble to stunning. A few lemon wedges on the side invite guests to add extra brightness as they like.
Side Dishes
This soup pairs wonderfully with warm crusty bread or grilled pita to soak up every last drop. A Greek salad with tomatoes, cucumbers, and olives offers a fresh and tangy contrast that balances the soup’s richness wonderfully.
Creative Ways to Present
For a fun twist, try serving this soup in hollowed-out mini bread bowls or charming rustic mugs. Adding a dollop of thick Greek yogurt or crumbled feta on top adds a creamy, salty counterpoint that turns each spoonful into a bite of pure joy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Greek White Bean Soup Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, and in fact, the flavors often deepen and get better with a day or two of resting.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers or bags, leaving some room for expansion. It can be stored in the freezer for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
Thaw frozen portions in the refrigerator overnight. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, just add a splash of water or vegetable stock to bring it back to your desired consistency.
FAQs
Can I use canned beans instead of dried?
Absolutely! If you’re short on time, canned cannellini beans work just fine. Just rinse them well and add them later in the cooking process, reducing the simmer time since they’re already cooked.
Is vegetable stock necessary?
While optional, vegetable stock adds a wonderful depth of flavor compared to cooking in water alone. If you prefer a lighter soup, you can skip it and rely on the lemon and olive oil to deliver brightness and richness.
Can I make this soup vegan?
Yes! This recipe is naturally vegan, especially if you skip any optional toppings like yogurt or cheese. It’s a wholesome, plant-based meal packed with protein and nutrients.
What’s the best way to store leftover soup?
Keep it in airtight containers in the fridge for up to three days or freeze it for longer storage. Reheat gently to preserve the delicate flavors and texture.
Can I add other vegetables to this soup?
Definitely! Feel free to experiment with diced tomatoes, spinach, or even some potato chunks for extra heartiness. Just adjust cooking times accordingly to ensure everything is tender and flavorful.
Final Thoughts
This Greek White Bean Soup Recipe is one of those magical dishes that is comforting, nutritious, and easy to make, yet impressively delicious every single time. Whether you’re cooking for family, friends, or just treating yourself, this soup warms your heart and nourishes your body. Give it a try — I promise it will become one of your favorite go-tos, especially when you need a little taste of the Mediterranean at home.
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Greek White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek White Bean Soup is a hearty and creamy dish made with cannellini beans, fresh vegetables, and brightened with lemon juice and zest. Perfect as a comforting meal, it combines tender beans simmered in vegetable stock with aromatic olive oil, garlic, and celery, delivering classic Mediterranean flavors in every spoonful.
Ingredients
Beans and Stock
- 250 grams cannellini beans, soaked overnight
- 500 ml vegetable stock (optional)
Vegetables and Aromatics
- ½ onion, minced
- 3 garlic cloves, chopped
- 1 carrot, cut into very thin slices
- 1 stick of celery, finely chopped
Seasonings and Garnish
- 6 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt, to taste
- Freshly ground pepper, to taste
Instructions
- Soak the Beans: Soak the cannellini beans overnight in water. After soaking, drain and rinse the beans thoroughly before using to soften and prepare them for cooking.
- Sauté Onion: Heat the extra virgin olive oil in a large pot over medium heat. Add the minced onion and sauté it until it becomes translucent, which usually takes about 5 minutes, to build the flavor base for the soup.
- Cook Vegetables: Add the chopped garlic, thinly sliced carrot, and finely chopped celery to the pot. Cook these ingredients together until the vegetables become tender and aromatic, about 5-7 minutes.
- Simmer Soup: Stir in the soaked cannellini beans, vegetable stock (if using), lemon zest, kosher salt, and freshly ground pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 to 40 minutes, or until the beans are tender and the flavors meld.
- Blend and Finish: For a creamy texture, blend part of the soup using an immersion blender or by transferring some of the soup to a blender. Stir the blended portion back into the pot. Finally, stir in the fresh lemon juice to brighten the flavors just before serving.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- If you prefer a thicker soup, blend a larger amount of the soup before stirring it back.
- Vegetable stock is optional; water can be used but stock adds more depth of flavor.
- Adjust salt and pepper to taste after blending and adding lemon juice.
- This soup can be served warm or at room temperature.
