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Creamy Cozy Greek White Bean Soup

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A velvety and comforting Greek-style white bean soup with a hint of lemony brightness, perfect for chilly nights. This easy recipe uses simple pantry staples and fresh herbs to create a creamy, flavorful bowl without dairy.

Ingredients

Scale
  • 2 cups cooked white beans or 1 (15 oz) can great northern or cannellini beans, rinsed and drained
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: pinch of crushed red pepper flakes
  • Optional: splash of white wine vinegar

Instructions

  1. Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion and a pinch of salt. Cook for 5-7 minutes, stirring frequently, until onions are translucent and soft but not browned.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Stir in the white beans and pour in 4 cups of broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to blend flavors and thicken the soup.
  4. Sprinkle in 1 teaspoon dried oregano and season lightly with salt and pepper. Taste after 15 minutes and adjust seasoning as needed.
  5. For a creamy texture, use an immersion blender to puree about half the soup directly in the pot, or transfer half to a blender, puree, and return to the pot.
  6. Remove from heat and stir in freshly squeezed lemon juice and chopped parsley. Adjust salt and pepper one last time.
  7. Let the soup rest for 5 minutes off the heat to allow flavors to meld. Serve warm with a drizzle of olive oil or a sprinkle of fresh herbs.

Notes

Do not rush sautéing onions to develop sweetness. Use quality extra virgin olive oil for best flavor. Simmer gently to avoid grainy texture. Adjust lemon juice gradually to balance acidity. Partial blending keeps some beans whole for texture. Add broth or water to adjust thickness if needed. Soup can be stored refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: white bean soup, Greek soup, creamy soup, easy soup recipe, cozy soup, lemon soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://chloeplate.com/creamy-cozy-greek-white-bean-soup-recipe-easy-for-chilly-nights/