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Greek White Bean Soup

A comforting and hearty Greek White Bean Soup, rich in flavor and loaded with wholesome ingredients, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups white beans (canned or cooked from dry)
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh parsley for garnish

Method
 

Preparation
  1. If you’re using dry beans, soak them overnight and cook them according to package instructions until tender. If using canned beans, simply drain and rinse them.
Sauté the Vegetables
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
Add Garlic and Oregano
  1. Stir in the minced garlic and oregano, cooking for an additional minute until the garlic becomes fragrant but not browned.
Combine Beans and Broth
  1. Add the white beans and vegetable broth to the pot. Stir everything together and bring it to a gentle simmer.
Season
  1. Season your soup with salt and pepper to taste. Allow it to simmer for about 20 minutes, which will help meld the flavors beautifully.
Finish with Lemon
  1. Once it’s cooked, stir in the fresh lemon juice for a burst of brightness, then remove from the heat.
Serve
  1. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Notes

For an even deeper flavor, let your soup simmer a bit longer than 20 minutes—up to 40 minutes can work wonders. Ensure not to rush the sautéing process for better flavor.