Lemon & Bean Soup

Lemon, Garlic & Bean Soup

Hearty and flavorful, this soup is based on a Greek recipe. We've added spinach for color and a nutritional punch. It's a tasty take on soup as the ultimate comfort food.
Course Main Course, Main Dish, Soup
Cuisine Greek


  • 2 cans Cannellini beans 15 oz each
  • 3 tablespoons olive oil
  • 1 yellow onion minced
  • 4 garlic cloves chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 4 cups vegetable stock
  • 1 carrot thinly sliced
  • 1 cup spinach chopped
  • 1 Limoneira® lemon zest + juice
  • Kosher salt to taste
  • Pepper to taste
  • 1/3 cup Parmesan grated


Night Before

  • Add the beans to a pot and cover with water. Allow them to soak overnight.

Next Day

  • Drain the beans and rinse the water they’ve been soaking in.
  • Now add the beans back to the pot, cover with water and bring to a boil for about 4 or 5 minutes. Remove from the heat and drain.
  • In a clean soup pot, add the olive oil over a medium high setting. Saute the onions and garlic until fragrant, or about 5 minutes. Sprinkle the herbs over the vegetables, and cook for another minute or so.
  • Now, add the beans and the vegetable stock, and bring to a boil. Cover and cook for about 2 hours, until the beans are tender. The time may vary depending on the size of the beans.
  • Add the carrot slices, and cook for another 15 minutes or so until tender.
  • When the carrots are done, turn the heat to medium-low, and add the spinach, stirring until it wilts into the soup.
  • Last, add the lemon zest and juice, stirring to blend. Season to taste with salt and pepper.
  • Serve topped with Parmesan.


Note: To make it a vegan dish, leave out the Parmesan garnish, or switch to a vegan grated cheese.
Keyword beans, Lemons
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