Name: Greek White Bean Soup With Garlic & Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 cans white beans (cannellini or great northern), drained and rinsed; 1 tablespoon olive oil; 3 garlic cloves, minced; 1 yellow onion, chopped; 4 cups vegetable broth or water; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano or thyme; 1 bay leaf (optional); Salt and pepper to taste; 2 tablespoons chopped fresh parsley (for garnish)

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This Greek White Bean Soup With Garlic & Lemon is one of my favorite cozy meals that feels both comforting and bright. I simmer creamy white beans with garlic, herbs, and a splash of lemon for a fresh and zesty finish. It’s simple, hearty, and loaded with nourishing ingredients that make every spoonful feel like a warm hug.

Why You’ll Love This Recipe

I love how this soup balances rich and creamy textures with the zing of fresh lemon and garlic. It’s naturally plant-based, gluten-free, and made with pantry staples, which makes it perfect for busy weeknights or whenever I need a satisfying bowl of soup without much fuss. Plus, it gets better the next day, making it great for leftovers or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned white beans (cannellini or great northern), drained and rinsed
olive oil
garlic cloves (minced)
yellow onion (chopped)
vegetable broth or water
lemon juice (freshly squeezed)
dried oregano or thyme
bay leaf (optional)
salt and pepper
chopped parsley (for garnish)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion and garlic until soft and fragrant.
I add the white beans, broth or water, dried herbs, bay leaf, salt, and pepper.
I bring everything to a simmer and let it cook for 15-20 minutes so the flavors can develop.
I remove the bay leaf and use an immersion blender to partially blend the soup, leaving some beans whole for texture.
I stir in the fresh lemon juice and adjust seasoning as needed.
I serve hot, topped with chopped parsley and an extra drizzle of olive oil.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add chopped carrots or celery for extra veggies. I’ve also stirred in a handful of spinach or kale at the end for a green boost. If I want it creamier, I blend more of the soup or add a splash of plant-based milk. A sprinkle of chili flakes or paprika adds a nice kick too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it on the stovetop or in the microwave, stirring in a little water or broth if it thickens.

FAQs

Can I use dried beans instead of canned?

Yes, I soak and cook them ahead of time before using them in the recipe.

What type of white beans work best?

I like cannellini or great northern beans—they’re soft and creamy.

Can I make this soup oil-free?

Yes, I sauté the onions and garlic in water or broth instead of oil.

Is this soup freezer-friendly?

Definitely. I let it cool completely before freezing in portions.

Can I make it in a slow cooker?

Yes, I combine all the ingredients except lemon juice and parsley in the slow cooker and cook on low for 6 hours, then add the lemon before serving.

Conclusion

Greek White Bean Soup With Garlic & Lemon is a simple, flavorful dish I turn to when I want something hearty and healthy. The lemon and garlic bring a fresh twist to classic bean soup, and the creamy texture makes it extra comforting. It’s easy to make, budget-friendly, and always hits the spot on a chilly day.