Introduction
Lemony Greek White Bean Soup with Garlic and Fresh Herbs is a hearty, comforting dish bursting with Mediterranean flavors. The creamy white beans are simmered with a medley of fresh vegetables, garlic, and aromatic oregano, then brightened with a splash of fresh lemon juice. Perfect for a cozy lunch or dinner, this nutritious soup pairs beautifully with crusty bread for dipping!
Ingredients:
- 1 cup dried white beans (such as cannellini or great northern)
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Rinse the dried white beans under cold water and soak them overnight in a large bowl of water. Drain and rinse again before cooking.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
- Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let simmer for about 1 to 1.5 hours, or until the beans are tender.
- Once the beans are cooked, stir in the lemon juice and season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Variation
- Canned White Beans Alternative: If you’re short on time, swap the dried white beans with two cans of drained and rinsed white beans. This cuts down the cooking time significantly, allowing the soup to be ready in about 30 minutes. It’s an excellent option for busy weeknights while still delivering a delicious, hearty flavor.
- Zesty Lemon Herb Boost: Add a bit of freshly grated lemon zest along with the lemon juice for a brighter, more vibrant citrus flavor. You can also mix in fresh herbs like dill or thyme to enhance the Mediterranean profile of the soup.
- Creamier Texture Option: For a creamier soup, blend about one-third of the cooked beans and vegetables using an immersion blender, then stir the puree back into the pot. This creates a luscious, thick texture without adding any dairy.
Cooking Notes
- For a quicker version, use canned white beans. Drain and rinse well, then reduce the cooking time to about 30 minutes.
- Add extra vegetables like zucchini or spinach for a heartier soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Serving Suggestions
- Pair with Crusty Bread: Serve the soup with warm, crusty bread or pita for dipping. The bread complements the rich broth and makes the meal more filling, turning it into a perfect comfort food experience.
- Top with Greek Yogurt: A dollop of Greek yogurt on top of each bowl adds a creamy, tangy contrast to the lemony soup. Sprinkle a bit of extra oregano or red pepper flakes for a flavorful finish.
- Add a Side Salad: A fresh Greek salad with cucumbers, tomatoes, and olives dressed in olive oil and lemon makes a refreshing side that pairs beautifully with the hearty soup.
Tips
- Adjusting Seasoning Gradually: Since vegetable broth varies in salt content, add salt in small increments as the soup cooks. Taste as you go to avoid over-salting, especially after adding the lemon juice, which brightens the flavors naturally.
- Layering Flavors: Sautéing the vegetables first helps build a rich base for the soup. Don’t rush this step, as properly caramelized onions, carrots, and celery add depth to the final flavor.
- Freezing for Later: This soup freezes well, making it great for meal prep. Allow the soup to cool completely before transferring it to airtight containers, leaving some space for expansion. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Prep Time:
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Nutritional Information (Per Serving):
Calories: 210 kcal
Protein: 8 g
Sodium: 400 mg
Frequently Asked Questions
- Can I use a different type of bean for this soup?
Yes, you can substitute cannellini or great northern beans with navy beans or lima beans. Each type of bean brings a slightly different texture and flavor to the dish, but they all work well in this recipe. Keep in mind that cooking times may vary slightly depending on the type of bean used. - Can I make this soup in a slow cooker?
Absolutely! To make it in a slow cooker, sauté the onions, carrots, and celery first, then transfer them along with the soaked beans, broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or until the beans are tender. - How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the soup has thickened too much. - Can I freeze this soup?
Yes, this soup freezes beautifully! Allow the soup to cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.
Conclusion
This Lemony Greek White Bean Soup with Garlic & Fresh Herbs is a wholesome, flavorful dish perfect for any season. Its hearty texture and bright, citrusy flavor make it both comforting and refreshing. Whether you’re serving it as a main meal or alongside crusty bread and a salad, it’s sure to be a hit with family and friends. Prepare a big batch to enjoy throughout the week, or freeze some for a quick, nutritious meal later on! Enjoy exploring this Mediterranean classic in your kitchen!
Print
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
Description
Lemony Greek White Bean Soup with Garlic and Fresh Herbs is a hearty, comforting dish bursting with Mediterranean flavors. The creamy white beans are simmered with a medley of fresh vegetables, garlic, and aromatic oregano, then brightened with a splash of fresh lemon juice. Perfect for a cozy lunch or dinner, this nutritious soup pairs beautifully with crusty bread for dipping!
Ingredients
Scale
- 1 cup dried white beans (such as cannellini or great northern)
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Rinse the dried white beans under cold water and soak them overnight in a large bowl of water. Drain and rinse again before cooking.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
- Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let simmer for about 1 to 1.5 hours, or until the beans are tender.
- Once the beans are cooked, stir in the lemon juice and season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
- For a quicker version, use canned white beans. Drain and rinse well, then reduce the cooking time to about 30 minutes.
- Add extra vegetables like zucchini or spinach for a heartier soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Greek white bean soup, Mediterranean soup, lemony white bean soup, healthy vegan soup