This Greek white bean soup with garlic and lemon is one of those recipes I return to when I want something nourishing, quietly elegant, and reliably comforting. I discovered this combination on a blustery evening when my pantry offered little more than dried beans and a few vegetables. The bright lemon and generous olive oil transform humble ingredients into a soup with a silky mouthfeel and a lively finish. It’s hearty enough to serve as a main on chilly nights and light enough to be a restorative lunch when you’re feeling under the weather.

I first made this dish years ago for a friend who had just returned from a long trip and craved something clean and satisfying. The pot filled the kitchen with a warm, garlicky aroma, the lemon cut through the richness, and by the time we sat down, everyone was quietly dipping crusty bread into the bowl. What makes this version special is the balance between thick, almost creamy texture and bright citrus notes; the olive oil and lemon juice create an emulsion that carries flavor across the tongue. With just a few basic steps you’ll get a soup that tastes like it simmered all day, even if you use the pressure cooker.

Ingredients

• Dried cannellini beans (8.8 oz / about 1 1/4 cups): Choose firm, evenly colored beans without cracks. Soak overnight for tender results and to reduce cooking time and gas-producing sugars.
• Extra virgin olive oil (6 tablespoons): Use a fruity, good-quality bottle — it’s a primary flavor here. Greek or California extra virgin olive oil works well.
• Onion (1/2 medium), minced: Yellow or sweet onion gives a gentle base sweetness; mince finely so it melds into the broth.
• Garlic (3 cloves), chopped: Fresh garlic brings aroma and depth. Leave it slightly coarse for texture, or mash into a paste for a smoother finish.
• Carrot (1), very thinly sliced: Contributes subtle sweetness and a bit of body; slice thin so it softens quickly into the soup.
• Celery (1 stalk), finely chopped: Adds aromatic backbone — look for crisp, bright celery for the best flavor.
• Lemon (zest + juice of 1): Fresh lemon is essential — zest for oils and juice for acidity and brightness. Avoid bottled lemon juice.
• Kosher salt and freshly ground black pepper: Season gradually and taste as you go; beans absorb salt as they cook.
• Optional: Vegetable stock (about 2 cups): Adds extra flavor if you prefer a richer base; otherwise plain water keeps the profile light and clean.

Instructions

Prepare the beans: Drain the overnight-soaked beans and place them into a pot. Cover with fresh water about halfway up the beans and bring to a rolling boil for 3–4 minutes, then drain. This brief boil and drain helps loosen skins and removes surface impurities, improving both texture and digestibility. Use a fine-mesh strainer and rinse under cool water. Stovetop method: In a medium pot, heat the olive oil over medium-high. Add the onion and garlic and sweat until soft and golden, about 5–7 minutes — don’t rush this step because caramelized onions deepen the flavor. Add the parboiled beans and pour in about 6 1/3 cups of water (or 4 1/4 cups water plus 2 cups vegetable stock). Bring to a boil, then reduce to a gentle simmer, partially cover the pot, and cook for about 2 hours or until the beans are very tender. Add the carrot and celery after the beans are nearly soft so they keep texture but meld into the broth. Season with salt and pepper, then finish with lemon zest and juice and simmer for 2 more minutes. Instant Pot / pressure cooker: Use the sauté function to soften onion and garlic in olive oil until translucent. Add the drained beans, water and optional stock (same quantities as above), close the lid and cook on manual/high pressure for 20 minutes. Allow a natural release for 5–10 minutes, then quick-release remaining pressure. Stir in carrot and celery if you want them tender-crisp, or add them before cooking if you prefer them very soft. Finish with lemon zest and juice. Slow cooker: For deeper flavor, sauté the onion and garlic in olive oil until golden in a skillet, then transfer to the slow cooker with the parboiled beans and water or stock. Cook on low for 8 hours or on high for 4 hours. Add lemon juice and zest at the end and stir to emulsify the olive oil into the broth. Finishing and serving: Once the beans are very soft and the broth has thickened, taste and adjust salt and pepper. The soup should be thick but spoonable — if it’s too loose, simmer uncovered a bit longer. Serve hot with a drizzle of extra virgin olive oil and a final grind of black pepper; add an extra squeeze of lemon if you like a brighter finish.

Storage Tips

Cool the soup to room temperature within two hours of cooking, then refrigerate in airtight containers for up to 4 days. For longer storage, portion into freezer-safe containers leaving an inch of headspace and freeze for up to 3 months. Reheat gently on the stovetop over low heat to preserve texture — add a splash of water or stock if it has thickened too much. If you plan to freeze, slightly undercook the vegetables so they don’t become mushy upon reheating.

Ingredient Substitutions

If you can’t find cannellini beans, small white beans such as navy or great northern beans are fine — adjust cooking time as needed. For more body, substitute 2 cups of cooked chickpeas in part for the beans. Use chicken stock if you’re not keeping it vegan, but reduce added salt until you taste. Swap lemon for a few tablespoons of red wine vinegar in a pinch, though the bright citrus character will be different. For a smoky variation, add 1/2 teaspoon smoked paprika.

Serving Suggestions

Serve in deep bowls with a generous drizzle of extra virgin olive oil and a wedge of lemon on the side. Garnish with chopped fresh parsley or oregano for color and herbaceous lift. Pair with crusty country bread, roasted vegetables, or a simple Greek salad for a full meal. For a heartier bowl, add sautéed kale or shredded rotisserie chicken right before serving.

Cultural Background

This style of bean soup draws inspiration from Greek village cooking where legumes and olive oil are cornerstones of the cuisine. Lemon and olive oil are classic Greek finishers — the acidity and fat emulate the balance found in classics like fasolada and revithia. Throughout Greece, regional variations use different herbs or add a tomato base; this version leans on citrus rather than tomato to keep the profile bright and simple.

Seasonal Adaptations

In spring and summer, stir in fresh chopped spinach or spring greens at the end for vibrancy. In autumn and winter, add diced potato or a handful of roasted root vegetables for extra warmth. For holiday gatherings, serve as a starter with lemon-marinated olives and grilled pita to echo Mediterranean flavors while keeping the meal light and restorative.

Meal Prep Tips

Soak beans the night before and parboil in the morning; store drained beans in the fridge until you’re ready to cook. Double the batch and freeze portions for quick lunches. Pack reheated soup into insulated containers for a portable midday meal. Use small vacuum-sealed jars for single-serve portions if you’re packing for work — they thaw and reheat faster.

This soup is a reminder that simple, thoughtful cooking can be deeply satisfying. With minimal ingredients and a few technique touches, you’ll have a bowl that warms from the inside out — perfect for weeknights or slow weekend nourishment. Make it your own and enjoy sharing it with friends and family.