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Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon

A very easy and nutritious white bean soup, with a nice and thick texture, made from scratch with few basic ingredients.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Greek
Servings 2 people
Calories 495 kcal

Equipment

  • cooking pot
  • Strainer
  • Skillet
  • Slow Cooker
  • pressure cooker

Ingredients
  

Beans

  • 250 grams cannellini beans or other small white beans, soaked in water overnight
  • 6 tablespoons olive oil extra virgin
  • ½ onion onion minced
  • 3 garlic cloves chopped
  • 1 carrot cut into very thin slices
  • 1 stick celery finely chopped
  • 1 lemon zest + juice
  • kosher salt to taste
  • freshly ground pepper to taste
  • 500 ml vegetable stock optional

Instructions
 

Prepare The Beans

  • Drain the beans from the water they've soaked in overnight.
  • Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.

Stovetop Method

  • In a medium-sized cooking pot add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
  • Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Reduce to medium-low heat and partly open the lid. Simmer for about 2 hours or until beans are completely soft and tender.
  • Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick.
  • Add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.

Instant Pot/Pressure Cooker

  • Using the sauté function, add the olive oil and cook the onion and garlic until softened and golden in color.
  • Add the remaining ingredients along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and close the lid. Cook on manual for 20 minutes. Let the pot sit for 5-10 minutes before venting.
  • Once it releases the steam, open the lid. Finish off with the lemon juice + zest.

Slow Cooker

  • Sauté the garlic and onion in olive oil until golden in a separate skillet for better flavor before transferring.
  • Add the sautéed ingredients into your slow cooker along with the remaining ingredients except for the lemon juice + zest, and 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock). Cook on low for 8 hours or on high for 4 hours.
  • Add the lemon juice and zest and cook for 5 minutes more.

Instant Pot Slow Cook Function

  • Using the sauté function, add the olive oil and cook the onion and garlic until softened and golden in color.
  • Add the remaining ingredients along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) except for the lemon juice + zest. Put the lid on and switch on the slow cooker function to normal.
  • Cook for 8 hours or for 4 hours on high. Finish with the lemon juice + zest.

Nutrition

Serving: 1servingCalories: 495kcalCarbohydrates: 27gProtein: 8gFat: 42gSaturated Fat: 6gSodium: 293mgPotassium: 156mgFiber: 7gSugar: 3gVitamin A: 5095IUVitamin C: 11mgCalcium: 100mgIron: 3mg
Keyword Dairy-Free, Dinner, legumes, Soup
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