Begin by draining the soaked cannellini beans and rinsing them under cold water. In a large pot, bring fresh water to a boil, then add the beans and let them cook for 3-4 minutes. Once boiled, strain the beans and set them aside.

In the same pot, heat 6 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the minced onion and chopped garlic, stirring occasionally until they become softened and golden, about 5-7 minutes.

Add the pre-cooked beans to the pot, followed by 1.5 liters of water or a mix of water and vegetable stock for added depth. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and let it simmer for about 2 hours.

Once the beans are tender, stir in the finely chopped celery and thinly sliced carrot. Season generously with kosher salt and freshly ground pepper to taste. Continue to simmer for another 30 minutes.

Just before serving, stir in the zest and juice from one fresh lemon. Allow the soup to cook for an additional 2 minutes.

Ladle the Greek White Bean Soup into bowls and garnish with freshly ground pepper. Serve warm, ideally paired with crusty bread or a vibrant salad.