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