Name: Greek White Bean Soup
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Cuisine: Greek
Ingredients: 250 grams dried cannellini beans soaked overnight; 6 tablespoons extra virgin olive oil; 1/2 onion minced; 3 garlic cloves chopped; 1 carrot thinly sliced; 1 celery stick finely chopped; Zest of 1 lemon; Juice of 1 lemon; Kosher salt to taste; Freshly ground black pepper to taste; 1.5 liters water or 1 liter water plus 500 ml vegetable stock

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Greek White Bean Soup is the definition of simple, wholesome Mediterranean cooking. This traditional Fasolatha recipe transforms humble pantry ingredients into a deeply satisfying, meatless soup packed with flavor and nourishment. With creamy cannellini beans, rich olive oil, aromatic vegetables, and bright lemon, this Greek White Bean Soup delivers comforting warmth in every spoonful. Whether you need reliable winter comfort food or a wholesome nutritious soup for any season, this recipe never disappoints.

Story

Greek White Bean Soup has always represented comfort in the purest form. In Greece, families prepare Fasolatha as a weekly staple because it is affordable, filling, and deeply nourishing. My first experience with Greek White Bean Soup came during a chilly evening when the scent of simmering beans and olive oil filled the kitchen. The texture turned velvety without cream, and the bright lemon transformed the entire dish into a vibrant lemon bean soup.

What makes Greek White Bean Soup special is its balance. The beans soften slowly, absorbing flavor from garlic, onion, celery, and carrot. Meanwhile, extra virgin olive oil gives the broth body and richness. As it cooks, the starch from the beans thickens the liquid naturally. The result feels hearty yet clean. Greek White Bean Soup remains one of the most satisfying examples of traditional Fasolatha, proving that simple ingredients create unforgettable flavor.

Ingredients

250 grams (8.8 oz) dried cannellini beans, soaked overnight
6 tablespoons extra virgin olive oil
½ onion, minced
3 garlic cloves, chopped
1 carrot, sliced very thin
1 celery stick, finely chopped
Zest and juice of 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
1.5 liters water (or 1 liter water + 500 ml vegetable stock)

Step-by-Step Instructions

Preparing the Ingredients

Drain the soaked beans and rinse them well. Place them in a pot, cover halfway with fresh water, and bring to a boil over high heat. Boil for 3 to 4 minutes, then drain again. This step removes excess starch and improves texture.

Finely mince the onion, chop the garlic, slice the carrot thinly, and chop the celery. Zest and juice the lemon, keeping both ready for finishing the soup.

Cooking Instructions

Heat olive oil in a medium pot over medium-high heat. Add onion and garlic, and cook until soft and lightly golden. Stir continuously to prevent browning too quickly.

Add the drained beans and 1.5 liters of water (or water and vegetable stock mixture). Bring to a boil, then reduce to medium-low heat. Cover partially and simmer for about 2 hours, until beans turn completely tender. Stir occasionally.

Add carrot and celery. Season with salt and pepper. Continue simmering until the broth thickens and turns creamy. Stir frequently to prevent sticking.

Finally, add lemon juice and zest. Cook for 2 more minutes. Remove from heat and serve immediately with extra black pepper and an optional squeeze of fresh lemon.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip soaking the beans overnight. Soaking shortens cooking time and improves digestion. Avoid adding salt too early, as it can slow bean softening. Also, keep the heat gentle during simmering. Rapid boiling breaks beans and creates uneven texture.

Pro Tips for Better Flavor

Use high-quality extra virgin olive oil because it forms the backbone of this recipe. Stir occasionally to release starch and create thickness naturally. For deeper flavor, replace part of the water with vegetable stock. If you prefer a thicker consistency, mash a small portion of beans directly in the pot and stir.

Serving and Storage

How to Serve

Serve Greek White Bean Soup warm with crusty bread and olives. A drizzle of fresh olive oil over the top adds richness. Pair it with a simple green salad for a balanced Mediterranean meal. This dish tastes even better the next day as flavors develop further.

How to Store Leftovers

Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 4 days. Reheat gently over medium heat, adding a splash of water if needed. You can also freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

Greek White Bean Soup brings together simplicity, nourishment, and bold Mediterranean flavor. With creamy beans, fragrant vegetables, and bright lemon, this traditional Fasolatha recipe offers comfort in every bowl. Make it once, and it will quickly become a dependable favorite for cozy dinners and wholesome meals.

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Frequently Asked Questions

Can I make Greek White Bean Soup without soaking the beans?

You can cook unsoaked beans, but soaking reduces cooking time and improves texture. If you skip soaking, expect a longer simmer and slightly firmer beans.

Can I use canned beans instead of dried beans?

Yes, you can substitute canned beans. Rinse them well and reduce cooking time significantly. Simmer only long enough to blend flavors and thicken the broth.

Why does my soup not thicken properly?

The soup thickens as beans release starch. If it remains thin, continue simmering uncovered or mash some beans to create natural thickness.