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)

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.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 6g
Sodium: 690mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg