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Lemon-Garlic Mediterranean White Bean Soup

A delicious and nutritious white bean soup featuring the bright flavors of lemon and garlic, with the perfect balance of veggies and a hearty, thick texture. Simple to prepare and perfect for any home cook.
4
3 hr
TOTAL TIME
274
CALORIES
$1.27
PER SERVING
Lemon-Garlic Mediterranean White Bean Soup
Ingredients
10 INGREDIENTS
4 SERVINGS
Cannellini Beans
1 cup cannellini beans
soaked overnight
Extra Virgin Olive Oil
6 tbsp extra virgin olive oil
Onion
1/2 whole onion
chopped
Garlic
3 cloves garlic
minced
Carrot
1 whole carrot
chopped
Celery
1 stalk celery
chopped
Lemon
1 whole lemon
zested and juiced
Kosher Salt
kosher salt
Black Pepper
black pepper
to taste
Vegetable Stock
4 cups vegetable stock
Directions
7 STEPS
20 min
PREP TIME
2 hr 40 min
COOK TIME
3 hr
TOTAL TIME
1
Drain the cannellini beans from the water they've soaked in overnight.
2
In a large pot, heat the extra virgin olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking until softened and golden in color.
3
Add the soaked beans and vegetable stock to the pot. Bring the mixture to a boil.
4
Reduce heat to medium-low, cover the pot with the lid slightly ajar, and simmer for about 2 hours, or until beans are completely soft and tender.
5
Add the chopped celery, chopped carrot, and season with kosher salt and freshly ground black pepper. Continue simmering, stirring occasionally, until the soup reaches a thick, rich consistency.
6
Stir in the lemon juice and zest, cooking for an additional 2 minutes.
7
Remove the soup from heat and serve with a sprinkle of freshly ground black pepper and an extra squeeze of fresh lemon, if desired.
Health Info
Macros
17g
CARBS
22g
FAT
1g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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Frequently Asked Questions
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?