Can I use canned beans instead of dried?

You can, but the texture won’t be the same. Dried beans create that naturally creamy consistency that makes Greek White Bean Soup so special.

How long does this soup keep?

Stored in an airtight container, it keeps well in the fridge for up to 4 days . The flavor actually improves overnight.

Yes! Freeze in portions for up to 2 months . Thaw gently and add a little water when reheating.

Is this soup healthy?

Absolutely. It’s packed with fiber, plant-based protein, and heart-healthy olive oil—comfort food that loves you back.

Greek White Bean Soup: Cozy & Powerful 5-Step Classic

Name: Greek White Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 250 g / 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 stalk, finely chopped; Zest and juice of 1 lemon; Kosher salt, to taste; Freshly ground black pepper, to taste; Optional: 500 ml vegetable stock

Description

Greek White Bean Soup is a cozy, nourishing Greek classic made from scratch with tender white beans, olive oil, lemon, and simple vegetables. Naturally dairy-free, hearty, and comforting, it’s perfect for weeknight dinners or meal prep.

Ingredients

Scale

250 g / 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 stalk, finely chopped
Zest and juice of 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: 500 ml vegetable stock

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Instructions

Drain soaked beans. Boil in fresh water for 3–4 minutes, then drain again.
Heat olive oil in a pot over medium-high heat. Sauté onion and garlic until soft and lightly golden.
Add beans and 1.5 liters water or 1 liter water plus vegetable stock. Bring to a boil.
Reduce heat and simmer partially covered for about 2 hours, until beans are very tender.
Add carrot and celery. Season with salt and pepper. Continue simmering until soup thickens.
Stir in lemon juice and zest. Cook 2 more minutes.
Remove from heat and serve warm with extra pepper and lemon if desired.

Notes

Soup thickens naturally as it rests. Add hot water to loosen if needed.

Lightly mash some beans for an even creamier texture.

Flavor improves the next day, making it ideal for leftovers.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop Instant Pot Slow Cooker
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 495 kcal
Sugar: 3 g
Sodium: 293 mg
Fat: 42 g
Saturated Fat: 6 g
Unsaturated Fat: 36 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 7 g
Protein: 8 g
Cholesterol: 0 mg