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Cozy Greek White Bean Soup with Garlic & Lemon

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A simple, brothy soup with creamy cannellini beans, bright lemon, and mellow garlic. It’s comforting, quick to make, and perfect for cold, rainy days.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced (about 1 heaping tablespoon)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable broth (or chicken broth, low-sodium preferred)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed (or 3 cups cooked dried beans)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Salt and freshly ground black pepper to taste
  • Fresh dill or parsley, chopped (for garnish, optional)
  • Extra lemon wedges (for serving, optional)
  • Crusty bread or pita (for serving, optional)
  • Crumbled feta cheese (for serving, optional)
  • A drizzle of good olive oil (for serving, optional)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables are softened and the onion is translucent.
  2. Add the garlic and herbs: Stir in the minced garlic, dried oregano, and dried thyme. Cook for just 1 minute, until the garlic is fragrant. Watch it carefully—burnt garlic turns bitter.
  3. Add the broth and beans: Pour in the vegetable broth and add the drained beans and bay leaf. Stir everything together and bring it to a gentle boil. Then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
  4. Create the creamy base: After 15 minutes, remove the bay leaf and discard it. Using a ladle, scoop out about 1 cup of the soup (broth and beans) and transfer it to your blender. Add 2 tablespoons of the fresh lemon juice. Blend until completely smooth and velvety—about 30 seconds. Safety tip: Let the soup cool for a minute before blending, and always vent the blender lid to release steam.
  5. Recombine and season: Pour the blended mixture back into the pot and stir well. The soup will instantly become thicker and creamier. Add the remaining 2 tablespoons of lemon juice, then season with salt and pepper. I usually start with 1 teaspoon of salt and 1/4 teaspoon of pepper, then taste and adjust. Simmer for another 5 minutes to let the flavors meld.
  6. Taste and adjust: Give the soup a taste. Does it need more lemon? More salt? A pinch of red pepper flakes for heat? Trust your palate.
  7. Serve: Ladle the soup into bowls. Top with a generous drizzle of olive oil, a sprinkle of fresh dill or parsley, and a few crumbles of feta if you’re using it. Serve with crusty bread or warm pita for dipping.

Notes

Don’t skip the bean-blending step—it gives the soup its signature velvety texture. Add the lemon at the end to preserve its bright flavor. Use low-sodium broth to control salt. Toast the oregano in the oil before adding broth for more aroma. Let the soup rest for 10-15 minutes before serving for best flavor.

Nutrition

Keywords: Greek white bean soup, garlic lemon soup, cannellini bean soup, vegetarian soup, vegan soup, easy soup recipe, comforting soup

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