Lemon White Bean Soup (Greek-Style in 30 Minutes)
Lemon White Bean Soup (Greek-Style in 30 Minutes)
Velvety Greek-inspired white bean soup blended with tahini and bright lemon — no cream needed.
INGREDIENTS
• 3 cannellini beans, drained and rinsed (15 oz/400 g cans)
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, cut into discs
• 1 celery stalk, chopped
• 3 garlic cloves, grated or pressed
• 0.3 teaspoons red pepper flakes
• 3 tablespoons lemon juice
• 1 teaspoons lemon zest, grated
• 3 tablespoons tahini
• 4 cups vegetable broth (or chicken broth)
• 0.5 teaspoons salt, plus black pepper
• 1 fresh dill or parsley, chopped, small handful
STEPS
1. Sauté the vegetables: Warm 2 tablespoons extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add 1 large onion, chopped, 2 carrots, cut into discs, and 1 celery stalk, chopped, then cook, stirring occasionally, until softened.
2. Add garlic and spice: Stir in 3 garlic cloves, grated or pressed and 0.3 teaspoons red pepper flakes and cook just until fragrant.
3. Simmer the soup: Add 3 cannellini beans, drained and rinsed (15 oz/400 g cans), 4 cups vegetable broth (or chicken broth), 0.5 teaspoons salt, plus black pepper, and a few grinds of black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered so the flavors meld.
4. Blend until creamy: Transfer about one-third of the soup to a blender (or use a tall container with an immersion blender). Add 3 tablespoons tahini, 1 teaspoons lemon zest, grated, and 3 tablespoons lemon juice, then blend until smooth and creamy.
5. Finish and serve: Pour the blended soup back into the pot and stir well. Turn off the heat and fold in 1 fresh dill or parsley, chopped, small handful. Taste and adjust with more salt, pepper, or lemon juice. Serve warm with a drizzle of olive oil, extra lemon zest, fresh herbs, and crusty bread.
NOTES
No tahini? Sub in olive oil, almond butter, cashew butter, or half-and-half. Blending only one-third of the soup keeps some whole beans for texture. Keeps 4 days refrigerated or 3 months frozen.