Name: Greek White Bean Soup With Garlic & Lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed; 2 tablespoons olive oil; 1 yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 4 cups vegetable broth or water; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 bay leaf; 1 teaspoon dried oregano; 2 tablespoons fresh parsley, chopped; Salt and black pepper, to taste; Optional: 2 cups spinach or kale, chopped

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Greek White Bean Soup with Garlic & Lemon is a light, comforting, and deeply flavorful dish that brings together creamy white beans, aromatic garlic, and bright citrusy lemon in every spoonful. I love how simple it is to make, yet it tastes like something that’s been simmering for hours. It’s hearty, healthy, and perfect for cozy evenings or nourishing lunches.

Why You’ll Love This Recipe

I love this recipe because it’s naturally vegetarian, full of plant-based protein, and made with wholesome ingredients. The lemon adds a refreshing brightness, while the garlic and herbs give it warmth and depth. It’s one of those meals that feels satisfying without being heavy, and it pairs perfectly with crusty bread or a sprinkle of feta. Greek White Bean Soup With Garlic & Lemon

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned or cooked white beans (cannellini or navy beans)
Olive oil
Yellow onion, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Vegetable broth or water
Fresh lemon juice
Lemon zest
Bay leaf
Dried oregano
Fresh parsley, chopped
Salt and black pepper
Optional: spinach or kale, for added greens

Directions

I heat olive oil in a large pot over medium heat and sauté the onions, carrots, and celery until softened, about 5–7 minutes.
I add the garlic and oregano and cook for another minute until fragrant.
I stir in the white beans, vegetable broth, bay leaf, salt, and pepper. I bring it to a simmer.
I let the soup simmer gently for 15–20 minutes to let the flavors develop.
I remove the bay leaf, then stir in lemon juice, zest, and fresh parsley.
If I want it creamier, I mash some of the beans or blend a portion of the soup and stir it back in.
I taste and adjust seasoning, then serve hot with extra lemon or olive oil if desired.

Servings and timing

This recipe makes 4–6 servings and takes about 35 minutes from start to finish. It’s perfect for meal prep, light dinners, or a healthy midday meal.

Variations

I add chopped spinach or kale during the last few minutes of cooking for extra greens.
I stir in cooked rice or orzo to make it heartier.
I add a pinch of red pepper flakes for a subtle kick.
I top it with crumbled feta or a drizzle of tahini for extra richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it on the stove or in the microwave, adding a splash of broth or water if it thickens too much. Greek White Bean Soup With Garlic & Lemon

FAQs

Can I use dried beans instead of canned?

Yes, I soak and cook them in advance. About 1½ cups of dried beans equals 3 cups cooked (or 2 cans).

Is this soup vegan?

Yes, as long as I use vegetable broth and don’t add dairy toppings.

Can I blend the whole soup?

Sure! I blend it fully for a silky texture or just partially to keep some texture while making it creamier.

What kind of white beans should I use?

Cannellini, navy beans, or great northern beans all work well. I use whatever I have on hand.

Can I make this in a slow cooker?

Yes, I sauté the veggies first, then add everything to the slow cooker and cook on low for 6–8 hours.

Conclusion

Greek White Bean Soup with Garlic & Lemon is simple, nourishing, and packed with flavor. I love how easy it is to throw together with pantry staples, and how bright and comforting it feels with every bite. Whether I’m looking for a light dinner or prepping meals for the week, this soup is always a go-to favorite in my kitchen.