Name: Greek White Bean Soup With Garlic & Lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek / Mediterranean
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed; 4 cups vegetable broth; 1 bay leaf; 1 tsp dried oregano; Salt and black pepper, to taste; 2–3 tbsp fresh lemon juice; Fresh parsley, chopped (optional, for garnish)

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Greek White Bean Soup with Garlic & Lemon is a bright, comforting dish inspired by the traditional Greek soup “Fasolada.” It’s made with creamy white beans, plenty of garlic, vegetables, and a splash of lemon juice for a fresh, citrusy finish. This one-pot recipe is simple, hearty, and perfect for both warm and chilly days when I want something light but still filling.

Why You’ll Love This Recipe

I love this soup because it strikes the perfect balance between healthy and satisfying. The beans provide a natural creaminess and plant-based protein, while the garlic and lemon give it a vibrant, clean flavor that keeps it from feeling too heavy. It’s great for meal prep, comes together with pantry staples, and gets even better the next day. Plus, it’s naturally vegan and gluten-free, which makes it a great go-to for any kind of eater. Greek White Bean Soup With Garlic & Lemon

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Canned or cooked white beans (like cannellini or Great Northern)
Vegetable broth
Bay leaf
Dried oregano
Salt and black pepper
Fresh lemon juice
Fresh parsley for garnish (optional)

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for about 5–6 minutes until softened.
I stir in the minced garlic and cook for another minute until fragrant.
I add the white beans, bay leaf, oregano, salt, and pepper, then pour in the vegetable broth.
I bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes so the flavors can meld.
I remove the bay leaf and stir in the lemon juice. If I want a creamier texture, I mash some of the beans or blend a portion of the soup.
I taste and adjust seasoning, then garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so it’s ready in under 40 minutes.

Variations

I sometimes add spinach or kale during the last 5 minutes for extra greens.
For a spicier kick, I stir in a pinch of red pepper flakes with the garlic.
If I have fresh dill or thyme, I add a bit at the end for a different herbal finish.
I’ve used dried beans as well—just soak and cook them ahead of time.
To make it heartier, I serve it with rice or crusty bread on the side.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. It reheats easily on the stovetop or in the microwave. The soup thickens slightly over time, so I often add a splash of broth or water when reheating to loosen it up. It also freezes well for up to 3 months. Greek White Bean Soup With Garlic & Lemon

FAQs

Can I use dried beans instead of canned?

Yes, I cook dried white beans ahead of time and use about 3 cups of cooked beans in place of canned.

Is this soup vegan?

It is! As long as I use vegetable broth and no animal-based add-ins, it stays completely plant-based.

What kind of white beans work best?

I usually use cannellini or Great Northern beans, but navy beans work well too.

Can I make this in a slow cooker?

Yes. I sauté the vegetables first, then add everything (except lemon juice) to the slow cooker and cook on low for 6–7 hours. I stir in the lemon juice just before serving.

What’s the best way to get a creamy texture?

I mash some of the beans with the back of a spoon or blend a small portion of the soup, then stir it back in for a thick and creamy consistency.

Conclusion

Greek White Bean Soup with Garlic & Lemon is one of my favorite simple soups—comforting, nourishing, and full of zesty Mediterranean flavor. It’s easy to make with everyday ingredients and delivers a rich, creamy texture without needing any dairy. Whether I’m making a light lunch or prepping meals for the week, this soup always brings freshness and comfort to the table.

Greek White Bean Soup With Garlic & Lemon

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Author: lina
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Soup
Method: One‑Pot / Simmer
Cuisine: Greek / Mediterranean

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Description

Greek White Bean Soup With Garlic & Lemon is a bright, comforting, plant‑based soup inspired by traditional Greek fasolada. Creamy white beans simmer with aromatic vegetables, garlic, and herbs, finished with a splash of fresh lemon juice for a lively, citrusy finish. This one‑pot, naturally vegan and gluten‑free dish is satisfying yet light, perfect for weeknight meals or meal prep.

Ingredients

2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
4 cups vegetable broth
1 bay leaf
1 tsp dried oregano
Salt and black pepper, to taste
2–3 tbsp fresh lemon juice
Fresh parsley, chopped (optional, for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5–6 minutes until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add the white beans, bay leaf, dried oregano, salt, and pepper. Pour in the vegetable broth and stir to combine.
Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes to allow the flavors to meld.
Remove and discard the bay leaf, then stir in fresh lemon juice. For a creamier texture, mash some of the beans with the back of a spoon or blend a portion of the soup and stir it back in.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Notes

Add fresh spinach or kale during the last 5 minutes for extra greens.
For a spicy version, stir in a pinch of red pepper flakes with the garlic.
Fresh dill or thyme can be added at the end for a different herbal note.
If using dried beans, soak and cook them ahead of time—use about 3 cups cooked in place of canned.
Serve with rice or crusty bread to make the soup heartier.