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Greek White Bean Soup With Garlic & Lemon

Greek White Bean Soup With Garlic & Lemon
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Traditional Greek white bean soup (Fasolatha) made from scratch with cannellini beans, garlic, and bright lemon. Healthy, comforting, and versatile. Can be made on stovetop, Instant Pot, or slow cooker.

Ingredients

Scale
  • 250 grams (8.8 oz) cannellini beans, soaked in water overnight
  • 6 tablespoons extra virgin olive oil
  • ½ medium onion, minced
  • 3 garlic cloves, chopped
  • 1 carrot, cut into very thin slices
  • 1 stick celery, finely chopped
  • 1 lemon (zest and juice)
  • Kosher salt and freshly ground pepper to taste
  • Optional: 500 ml vegetable stock (to replace part of the water)
  • Optional: 200 grams (7 oz) bacon or Italian sausage
  • Optional: 400 grams (14 oz) greens like kale or spinach

Instructions

  1. Drain soaked beans and place in a cooking pot. Fill pot halfway with water and bring to a boil over high heat. Cook for 3-4 minutes, then drain beans in a strainer. Note: If you forgot to soak overnight, use quick-soak method: cover beans with water, boil 2 minutes, remove from heat, cover and let sit 1 hour, then drain and proceed.
  2. In a medium cooking pot, heat olive oil over medium-high heat. Add onion and garlic and cook for 5-7 minutes until softened and golden in color.
  3. Add drained beans along with 1.5 liters of water (or 1 liter water plus 500 ml vegetable stock). Bring to a boil, then reduce heat to medium-low. Cover pot with lid slightly ajar, leaving a small gap for steam to escape. Simmer for about 2 hours until beans are completely soft and tender. To test doneness, press a bean between your fingers – it should mash easily with no chalky center. Check occasionally and add more water if needed to keep beans covered.
  4. Add celery and carrot. Season with salt and pepper. Continue simmering, stirring occasionally, until soup thickens and coats the back of a spoon, about 20-30 minutes.
  5. Stir in lemon juice and zest. Cook for 2 minutes more. Remove from heat and serve with freshly ground pepper and extra lemon squeeze if desired.

Notes

  • Soak beans overnight with a pinch of salt to help soften them and reduce cooking time. Freezing soaked beans can cut cooking time in half.
  • For Instant Pot: Saute onion and garlic, add all ingredients with liquid, cook on manual for 20 minutes, let sit 5-10 minutes, then release steam. Add lemon at end. Total time: about 45 minutes.
  • For Slow Cooker: Saute onion and garlic separately, add to slow cooker with all ingredients except lemon. Cook on low 8 hours or high 4 hours. Add lemon during last 5 minutes.
  • Add bacon or sausage when sauteing onion and garlic. Add greens during last 5 minutes of cooking.
  • Timing listed is for stovetop method plus overnight bean soaking.

Nutrition

Find it online: https://www.benefitiany.com/greek-white-bean-soup/