Easy Greek Lemon White Bean Soup

This soup is quick to prepare. Make this recipe with any leftover grains that you have on hand.

Makes 6 servings


  • 2 teaspoons olive oil or ¼ cup water (for water sauté)
  • 1 small onion, diced
  • 4 carrots, diced
  • 2 stalks celery, diced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 3 cloves garlic, minced or pressed
  • 6 cups vegetable broth 
  • ¼ cup tahini
  • 2 (15oz.) cans white beans, drained
  • 1 tablespoon chopped fresh parsley
  • 1 cup cooked grain (cooked sorghum, oat groats, brown rice or whole wheat orzo)
  • ¼ – ½ cup lemon juice (about 2 large lemons)
  • A large handful fresh baby kale or spinach, coarsely chopped
  • Salt and pepper, to taste
  • Additional lemon, cut in wedges for serving
  • Chopped parsley for serving


  • Heat oil or water over medium heat, add onion, celery and carrot. Sauté for about 7 – 10 minutes. Add the herbs and garlic and sauté briefly.
  • Add the broth, bring to a boil and whisk in the tahini. Add the white beans, grains, and parsley. Reduce the heat to a simmer, cooking until heated through.
  • Remove from heat, add lemon juice (starting with ¼ cup and adding more to taste), stir well. Add the baby kale or spinach, stirring occasionally until the greens wilt. Season with salt & pepper to taste.
  • Serve topped with chopped parsley and additional lemon wedges, if desired. Can be served with your favorite bread, croutons, or crackers.


Adapted from The Simple Veganista