White Bean Lemon Soup

White Bean Lemon Soup is a cozy yet vibrant dish that combines the creamy texture of white beans with the refreshing brightness of lemon. Enriched with aromatics, herbs, and tender greens, this soup is hearty, wholesome, and satisfying without being heavy. It’s perfect for any season and easily adaptable to suit vegan or gluten-free diets.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Naturally gluten-free and easily made vegan
• Bright, citrusy flavor from fresh lemon juice and zest
• Simple and quick—ready in under 45 minutes
• Uses pantry staples and fresh ingredients
• Great for meal prep or leftovers
• Light enough for lunch, hearty enough for dinner
• Customizable with different herbs, greens, or grains
• Freezer-friendly for future meals
• Comforting and nutritious in every spoonful

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow onion, chopped
• Carrots, chopped
• Garlic cloves, minced
• Cannellini beans or Great Northern beans, drained and rinsed
• Vegetable broth
• Fresh rosemary or thyme
• Lemon juice and zest
• Baby spinach, kale, or escarole
• Salt and pepper
• Optional: red pepper flakes, parmesan cheese (or vegan alternative), or cooked orzo

directions

this recipe

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and carrots, and cook until softened, about 7–8 minutes.
2. Add garlic and herbs: Stir in minced garlic and rosemary or thyme. Cook for another 1–2 minutes, until fragrant.
3. Add beans and broth: Pour in the white beans and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes.
4. Blend for creaminess (optional): For a creamier texture, blend 1–2 cups of the soup and stir it back into the pot.
5. Add greens and lemon: Stir in chopped spinach or kale and cook until wilted, about 3–5 minutes. Add lemon juice and zest. Season with salt and pepper to taste.
6. Serve: Ladle into bowls and top with parmesan or red pepper flakes if desired. Serve hot with crusty bread or crackers.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Creamy version: Add a splash of coconut milk or blend more of the soup
• Grain add-ins: Stir in cooked orzo, rice, or farro for a heartier meal
• Add protein: Mix in cooked shredded chicken or sausage
• Vegan option: Use all plant-based ingredients and skip the cheese
• Spicy version: Add red pepper flakes or diced jalapeños

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through or microwave individual portions. For freezing, cool completely and freeze in containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use dried beans instead of canned?

Yes, soak and cook them first. You’ll need about 1½ cups of cooked beans per can.

Is this soup vegan?

It is if you skip the cheese or use a plant-based alternative.

What type of beans work best?

Cannellini or Great Northern beans are ideal for their creamy texture.

Can I use lemon concentrate instead of fresh lemon?

Fresh is best for flavor, but concentrate works in a pinch—use less and adjust to taste.

How do I make the soup thicker?

Blend a portion of it or simmer uncovered longer to reduce.

Can I add pasta to this soup?

Yes! Small pasta like orzo or ditalini works well. Cook it separately and add before serving.

Is this soup freezer-friendly?

Absolutely. It freezes well for up to 2 months.

Can I add other vegetables?

Definitely—zucchini, celery, or peas are great additions.

How do I make it spicy?

Add red pepper flakes or a splash of hot sauce.

What should I serve with this soup?

Try a slice of crusty sourdough, a fresh salad, or a grilled cheese sandwich.

Conclusion

White Bean Lemon Soup is everything you want in a nourishing bowl—creamy, zesty, and packed with good-for-you ingredients. Whether you need a quick weeknight dinner or a soothing lunch prep, this soup is versatile, easy, and full of flavor. Once you try it, it’s bound to become a favorite in your kitchen.

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