Greek White Bean Soup with Garlic and Lemon (Easy Cozy, High-Protein)

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Bowl of Greek white bean soup with garlic, lemon, vegetables, and parsley

A bowl of Greek white bean soup with lemony garlic broth, carrots, celery, and parsley.

This Greek White Bean Soup is hearty but bright. The secret is mashing a scoop of beans into the broth so it turns naturally creamy—no dairy needed.

Ingredients for Greek White Bean Soup

  • Dry navy or cannellini beans (1 lb), soaked overnight
  • Olive oil (2 tbsp)
  • Onion (1), carrots (2), celery (2), diced
  • Garlic (5 cloves), minced
  • Water or broth (8 cups)
  • Bay leaf (1) + dried oregano (1 tsp)
  • Salt + black pepper
  • Lemon juice (3 tbsp) + lemon zest (1 tsp)
  • Parsley (2 tbsp)

Greek White Bean Soup Recipe Step-by-Step

  • 1. Soak beans overnight. Drain and rinse.
  • 2. Sauté onion, carrots, celery in olive oil 6 minutes. Add garlic 30 seconds.
  • 3. Simmer beans with water/broth, bay leaf, oregano 60–75 minutes until tender.
  • 4. Mash 1/2 cup beans into broth for creaminess.
  • 5. Finish with lemon juice/zest, salt, pepper, parsley.

Recipe Card: Greek White Bean Soup with Garlic and Lemon

Prep Time: 15 minutes (plus soaking)
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Category: Soups & Stews, Dinner
Method: Stovetop
Cuisine: Greek
Diet: Vegan

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