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Greek White Bean Soup With Garlic & Lemon

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Greek White Bean Soup with Garlic & Lemon is a light and comforting vegetarian soup made with creamy white beans, aromatic garlic, and bright lemon. It’s easy to make, hearty yet healthy, and perfect for cozy dinners or nourishing lunches.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Add garlic and oregano. Cook for 1 minute until fragrant.
  3. Stir in white beans, vegetable broth, bay leaf, salt, and pepper. Bring to a simmer.
  4. Simmer gently for 15–20 minutes to develop flavor.
  5. Remove bay leaf. Stir in lemon juice, zest, and parsley.
  6. For a creamier texture, mash some beans or blend a portion of the soup and return it to the pot.
  7. Taste and adjust seasoning. Serve hot with extra lemon juice or olive oil if desired.

Notes

  • Add chopped spinach or kale during the last few minutes for extra greens.
  • Stir in cooked rice or orzo for a heartier meal.
  • Add red pepper flakes for a spicy kick.
  • Top with crumbled feta or a drizzle of tahini for extra richness.
  • Store in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/greek-white-bean-soup-with-garlic-lemon/