Name: Greek White Bean Soup With Garlic & Lemon
Cook time: 120 min
Total time: 120 min
Ingredients: OPTIONAL: 500 ml vegetable stock; 1 lemon zest + juice; kosher salt + freshly ground pepper; 1 carrot; 1/2 onion; 3 garlic cloves; 250 grams / 8.8 oz cannellini beans; 1 stick of celery; 6 tablespoons extra virgin olive oil

Bean Soup

What are some introductory questions someone new to cooking would ask when making bean soup?

What kind of beans should I use for bean soup, and how do I prepare them?

What are some cooking techniques, equipment, tips, and tricks that can be used when making bean soup?

Can I make substitutions for personal taste or dietary preferences when making bean soup?

How can I adjust the consistency, texture, or outcome of the bean soup?

What are some common mistakes to avoid when making bean soup?

How should leftover bean soup be stored, and can it be used for meal prep?

A very easy and nutritious white bean soup, with a nice and thick texture. All made from scratch with few basic ingredients.

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Stocks & Broths

milliliter

vegetable stock

Fresh Fruit

gram

lemon

Seasonings

Salt & Pepper

Fresh Vegetables

carrot

onion

garlic

Beans & Legumes

cannellini beans

celery

Oils

extra virgin olive oil

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Pantothenic acid (B5)

Niacin (B3)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Calories from Fat

Calories

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Added Sugar

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Riboflavin (B2)

Selenium

Protein

Water

Beta-cryptoxanthin

Alpha-carotene

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Greek White Bean Soup With Garlic & Lemon

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