I keep coming back to this recipe because it’s humble yet full of flavor. I like how the beans slowly break down and thicken the soup naturally, while the lemon adds freshness at the end. It’s satisfying without being heavy, and I enjoy that it can be made on the stovetop, in a pressure cooker, or in a slow cooker.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 grams / 8.8 oz cannellini beans or other small white beans, soaked overnight 6 tablespoons extra virgin olive oil 1/2 onion, minced 3 garlic cloves, chopped 1 carrot, cut into very thin slices 1 stick celery, finely chopped zest and juice of 1 lemon kosher salt to taste freshly ground pepper to taste 500 ml vegetable stock (optional)
Directions
I start by draining the beans after soaking them overnight. I half fill a pot with water, add the beans, bring them to a boil, cook for a few minutes, then drain them again. This step helps make the beans easier to digest.
For the stovetop method, I heat the olive oil in a medium pot and cook the onion and garlic until soft and lightly golden. I add the beans along with about 1.5 liters of water, or a mix of water and vegetable stock, and bring everything to a boil. I then reduce the heat and let the soup simmer with the lid slightly open for about two hours, until the beans are very tender.
Once the beans are soft, I add the carrot and celery, season with salt and pepper, and continue simmering until the soup thickens nicely. I finish by stirring in the lemon juice and zest, cooking for a couple more minutes before serving with extra pepper and lemon if I feel like it.
When I use an Instant Pot, I sauté the onion and garlic first, then add all remaining ingredients except the lemon. I pressure cook for 20 minutes, let the steam release, and finish with the lemon juice and zest. For the slow cooker, I sauté the onion and garlic separately, then cook everything together for several hours and add the lemon at the end.
Servings and Timing
I usually make this soup for 2 servings. The total time is about 2 hours on the stovetop, mostly hands-off, while the Instant Pot version takes around 30–40 minutes total and the slow cooker version takes 4 to 8 hours depending on the setting.
Variations
I sometimes blend a small portion of the soup to make it creamier while keeping some texture. When I want extra flavor, I add a bay leaf during cooking or finish with a drizzle of olive oil. If I’m not keeping it vegetarian, I occasionally use chicken stock instead of vegetable stock.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stove and add a little water if it has thickened too much. I like finishing it with a fresh squeeze of lemon after reheating.
FAQs
Can I use canned beans instead of dried?
I prefer dried beans for the best texture, but when I’m short on time, I use canned beans and reduce the cooking time significantly.
Why do I need to pre-boil the beans?
I do this to help with digestion and to start softening the beans before the long simmer.
Can I skip the vegetable stock?
I often make this soup with just water, and it’s still very flavorful thanks to the olive oil, garlic, and lemon.
How thick should the soup be?
I like it naturally thick from the beans breaking down, but I adjust with extra water if I want it more brothy.
Is this soup traditionally Greek?
I consider this a classic Greek-style bean soup inspired by simple Mediterranean cooking with olive oil, legumes, and lemon.
Conclusion
I find this Greek white bean soup to be a perfect example of how simple ingredients can create something deeply satisfying. Whenever I want a wholesome, comforting meal that feels timeless and nourishing, this is the soup I love to make.
A cozy and nourishing Greek white bean soup made with garlic, lemon, and fresh veggies. Naturally vegan and full of Mediterranean flavor.
Author:Sarah
Prep Time:10 minutes (plus overnight soaking)
Cook Time:1 hour 50 minutes
Total Time:2 hours
Yield:2 servings
Category:Soup
Method:Stovetop, Instant Pot, or Slow Cooker
Cuisine:Greek
Diet:Vegan
Ingredients
250g / 8.8 oz cannellini beans (or other small white beans), soaked overnight
6 tablespoons extra virgin olive oil
1/2 onion, minced
3 garlic cloves, chopped
1 carrot, sliced very thin
1 celery stalk, finely chopped
Zest and juice of 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: 500ml vegetable stock
Instructions
Prepare the Beans:
Drain the soaked beans.
Add to a pot half-filled with fresh water and bring to a boil. Cook for 3–4 minutes, then drain.
Stovetop Method:
3. In a medium pot, heat olive oil over medium-high heat. Sauté onion and garlic until soft and golden.
4. Add pre-boiled beans, 1.5 liters water (or 1L water + 500ml stock). Bring to a boil, reduce heat, and simmer partially covered for ~2 hours or until beans are soft.
5. Add celery, carrot, salt, and pepper. Simmer until soup thickens.
6. Stir in lemon juice and zest, cook 2 minutes more. Serve warm with extra lemon if desired.
Instant Pot/Pressure Cooker Method:
7. Using sauté function, cook onion and garlic in olive oil until golden.
8. Add beans, vegetables, 1.5 liters liquid (water + optional stock). Lock lid and cook on manual for 20 minutes.
9. Let pressure release naturally for 5–10 minutes, then quick release. Stir in lemon juice and zest before serving.
Slow Cooker Method:
10. Sauté onion and garlic in olive oil in a skillet, then transfer to slow cooker.
11. Add beans, vegetables, and 1.5 liters liquid (water + optional stock). Cook on low for 8 hours or high for 4 hours.
12. Stir in lemon juice and zest during the last 5 minutes of cooking.
Slow Cook Function on Instant Pot:
13. Sauté onion and garlic using sauté function.
14. Add remaining ingredients (except lemon) with 1.5 liters liquid.
15. Cook on slow cook mode—8 hours on normal or 4 hours on high. Finish with lemon juice and zest.
Notes
Always soak dried beans overnight for best results.
Lemon zest brightens the soup—don’t skip it!
Add a drizzle of olive oil before serving for richness.
Serve with crusty bread or a side salad for a full meal.
