Start by draining the soaked cannellini beans and washing them thoroughly. In a large pot, bring water to a boil and briefly add the beans for about 3-4 minutes to cleanse and soften them. After this quick boil, drain the beans again and set them aside while you prepare the soup base.

In the same pot, pour in a generous splash of extra virgin olive oil and heat it over medium-high. Add finely minced onion and chopped garlic, sautéing until the onion turns soft and golden, about 5-7 minutes.

Add the prepped cannellini beans to the pot along with 1.5 liters of water or a mix of 1 liter of water and 500 ml of optional vegetable stock. Bring the mixture to a vigorous boil, then reduce the heat to medium-low. Cover the pot partially and let it simmer for about 2 hours.

When the beans are cooked to your liking, stir in the finely chopped celery and thinly sliced carrot. Season the soup generously with kosher salt and black pepper to taste. Simmer for another 20-30 minutes.

Finally, add the zest and juice of one fresh lemon, stirring everything together. Cook for an additional 2 minutes. Your delightful White Bean Soup With Garlic & Lemon is now ready to be ladled into bowls!