Greek White Bean Soup with Garlic & Lemon

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250 grams / 8.8 oz cannellini beans (or other small white beans) soaked in water overnight

6 tablespoons extra virgin olive oil

½ onion minced

3 garlic cloves chopped

1 carrot cut into very thin slices

1 stick of celery finely chopped

1 lemon zest + juice

kosher salt + freshly ground pepper

OPTIONAL: 500 ml vegetable stock

Note: Ingredients may have been altered from the original.

Directions at realgreekrecipes.com

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