Description
A creamy and zesty Greek white bean soup, elevated with garlic and lemon for a delightful twist on traditional bean soups.
Ingredients
Scale
- 250 grams / 8.8 oz cannellini beans (or other small white beans) (soaked in water overnight)
- 6 tablespoons extra virgin olive oil
- 1/2 onion (minced)
- 3 garlic cloves (chopped)
- 1 carrot (cut into very thin slices)
- 1 stick of celery (finely chopped)
- 1 lemon (zest + juice)
- Kosher salt + freshly ground pepper
- OPTIONAL: 500 ml vegetable stock
Instructions
- Soak the cannellini beans overnight in water or use a quick soak method.
- Heat olive oil in a large pot over medium heat.
- Add minced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until vegetables soften.
- Stir in soaked beans, lemon zest, and juice. Add vegetable stock (if using) or enough water to cover the beans. Season with salt and pepper.
- Bring mixture to a boil, then reduce to a simmer for about 20 minutes.
- For Instant Pot: Sauté vegetables, add beans, zest, juice, and stock, seal lid, cook on high pressure for 15 minutes, and let pressure release naturally.
- For Slow Cooker: Sauté vegetables, transfer to slow cooker, add beans and liquid, cook on low for 6-8 hours or high for 3-4 hours.
Notes
This soup can be served with crusty bread and garnished with fresh herbs like parsley or dill.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Instant Pot, Slow Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg