Greek Garlic-Lemon White Bean Soup

Method

1. Place the soaked beans in a large pot, cover with plenty of water, and bring to a boil. Boil for 2 minutes, skimming off any foam. Drain the beans in a colander.
2. In the same pot, heat a splash of olive oil over medium heat. Sauté the minced onion and the 2 minced garlic cloves until softened.
3. Add the drained beans, the bay leaf, and the hot water or vegetable stock. Stir well.
4. Cover the pot and simmer on low heat for about 1 hour, or until the beans are tender.
5. Add the chopped celery, carrot slices, minced spring onion, thyme (or oregano), and the 2 chopped garlic cloves. Season with salt and pepper.
6. Cook for 20 minutes with the lid partly on, over moderate heat.
7. Stir in the grated potato, the 125 ml of olive oil, the lemon juice, and the lemon zest.
8. Continue cooking with the lid partly on, stirring frequently to prevent sticking, until the vegetables soften, the potato is cooked, and the soup becomes creamy.
9. If using a slow cooker: separately sauté the garlic and onion in olive oil until golden in a skillet. Transfer to the slow cooker with all remaining ingredients except lemon juice and zest. Add 1.5 liters of hot water or stock, season with salt and pepper. Cook on low for 8 hours or on high for 4 hours. Stir in the lemon juice and zest and cook for 5 more minutes.
10. Serve the soup hot, with a drizzle of olive oil, a sprinkle of dill or oregano, and a squeeze of fresh lemon from the lemon halves.