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Greek White Bean Soup With Garlic

Cozy Greek White Bean Soup With Garlic for Ultimate Comfort

This Greek White Bean Soup with Garlic is a comforting, vegan delight perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Greek
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Cannellini Beans Soak overnight
  • 2 tablespoons Extra Virgin Olive Oil Choose a high-quality brand
  • 1 medium Onion Shallots or leeks can be used
  • 4 cloves Garlic Use fresh garlic
  • 1 large Carrot Parsnip can be used as a substitute
  • 2 stalks Celery Bell pepper can be used as a substitute
  • 1 whole Lemon Zest + Juice Fresh lemon preferred
  • 1 teaspoon Kosher Salt Adjust according to taste
  • 1 teaspoon Freshly Ground Pepper Adjust according to taste
  • 1.5 liters Vegetable Stock (Optional) Water can be substituted
For Serving
  • 1 loaf Freshly Baked Bread Serve warm for dipping

Equipment

  • Large Pot
  • Medium pot
  • Large Saucean

Method
 

Step-by-Step Instructions
  1. Soak the dried cannellini beans overnight in a large pot filled with water.
  2. In a medium pot, add the drained beans and cover with fresh water. Boil for 3-4 minutes, then strain.
  3. Heat olive oil in a large saucepan over medium heat. Sauté minced onion and chopped garlic for 3-5 minutes until golden.
  4. Add prepared beans with water or vegetable stock. Bring to a gentle boil.
  5. Reduce heat and let the soup simmer uncovered for about 2 hours, stirring occasionally.
  6. Stir in diced celery and carrot, season with salt and pepper, and cook for an additional 20-30 minutes.
  7. Finally, stir in the zest and juice of one lemon and simmer for an extra 2 minutes.

Nutrition

Serving: 1bowlCalories: 240kcalCarbohydrates: 38gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Store soup in airtight containers for up to 5 days in the fridge, or freeze for up to 3 months. Reheat gently before serving.

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