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–+ servings
Lemon White Bean Soup with crusty bread on white Carrara marble countertop.

Lemon White Bean Soup (Greek-Style in 30 Minutes)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 3 cans cannellini beans 15 oz / 400 g each can – drained and rinsed or 4½ cups / 700 g cooked beans
  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 2 carrots cut into discs
  • 1 stalk celery chopped
  • 3 cloves garlic grated or pressed
  • ¼ teaspoon red pepper flakes or more to taste
  • 3 tablespoons lemon juice or more to taste
  • 1 teaspoon lemon zest grated
  • 3 tablespoons tahini No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
  • 4 cups (1 L) vegetable broth or chicken broth
  • ½ teaspoon salt or more to taste, plus black pepper
  • 1 small handful fresh dill or parsley – chopped

  • 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, 2 carrots, and 1 stalk celery, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
    Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for another 30 seconds, just until fragrant.
    Step 1 Onion, carrots, and celery sautéing with garlic in olive oil.
  • Simmer the soup: Add 3 cans cannellini beans (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and a few grinds of black pepper. Bring to a gentle boil, then reduce the heat and let the soup simmer uncovered for about 15 minutes so the flavors have time to meld.
    Step 2 Cannellini beans simmering in vegetable broth with tender vegetables.
  • 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 teaspoon lemon zest, and 3 tablespoons lemon juice then blend until smooth and creamy.
    No tahini? Substitute it with the same amount of extra virgin olive oil, almond butter, cashew butter, or half-and-half.
    Step 3 Soup blended with tahini, lemon juice, and lemon zest until silky.
  • Finish and serve: Pour the blended soup back into the pot and stir well. Turn off the heat, then fold in 1 small handful fresh dill (chopped). Taste and adjust with more salt, black pepper, or lemon juice if needed. Serve warm with a drizzle of extra virgin olive oil, extra lemon zest, fresh dill, and crusty bread on the side.
    Step 4 Creamy soup finished with dill, olive oil, lemon zest, and black pepper.
Substitutions
  • Cannellini beans → Great Northern beans, butter beans, navy beans, or cooked dried beans.
  • Extra virgin olive oil → Avocado oil or butter.
  • Onion → Shallots, leeks, or sweet onion.
  • Carrots → Parsnips or sweet potato.
  • Celery → Leave it out if you don't have it.
  • Garlic → Garlic-infused olive oil for garlic intolerance.
  • Red pepper flakes → Aleppo pepper or omit.
  • Vegetable broth → Chicken broth.
  • Tahini → Extra virgin olive oil, almond butter, cashew butter, or half-and-half.
  • Lemon → Lime (for a different citrus flavor).
  • Fresh dill → Parsley, chives, or basil.
 
Tips
  • Soften the veggies first: It builds a sweeter, more flavorful soup.
  • Blend just one-third: The perfect balance of creamy broth and whole beans.
  • Use fresh lemon: Fresh juice and zest make all the difference.
  • Finish with herbs: Stir in dill or parsley after turning off the heat.
  • Taste before serving: Add more salt or lemon until the flavors pop.
  • Thin as needed: Stir in a splash of broth or water if the soup is too thick.
  • No tahini? Use olive oil, almond butter, cashew butter, or half-and-half instead.
  • Store it well: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
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