Creamy Lemon White Bean Soup Recipe
This creamy lemon white bean soup is the kind of recipe that feels homemade without asking much of you. It is comforting without being heavy, naturally high in plant-based protein, and comes together quickly using mostly pantry and freezer staples. The lemon brightens everything and keeps the soup from feeling too rich or flat.
Servings 4 generous bowls
Equipment
- Medium soup pot or saucepan
- Wooden spoon or heat-safe spatula
- Immersion blender or a countertop blender (optional, if you prefer a smoother soup)
Ingredients
- 2 cans cannellini or great northern beans drained and rinsed
- 2 to 3 cups vegetable broth
- 1 tablespoon olive oil an infused oil works beautifully here
- 1 bag frozen mirepoix mix
- 2 cloves garlic minced, or a squeeze of crushed garlic in a tube
- 1 to 2 tablespoons lemon juice to taste
- 1 cup frozen spinach or kale
- 1 teaspoon Italian seasoning blend or dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a medium pot over medium heat. Add the garlic and frozen mirepoix and sauté for about one minute, just until fragrant.
- Add the beans, seasoning, and vegetable broth. Bring everything to a gentle simmer.
- Simmer for 8 to 10 minutes to allow the flavors to come together.
- Optional: Blend until smooth using an immersion blender, or carefully transfer to a countertop blender for a creamier texture.
- Stir in the frozen spinach or kale and lemon juice.
- Taste and adjust salt and pepper as needed.
Notes
If you prefer a thinner soup, add extra broth until you reach your desired consistency. For a touch of richness, blend in a small spoon of tahini. Fresh herbs like parsley or thyme also work well if you have them on hand.
Shopping list
Pantry staples:- Canned white beans
- Vegetable broth
- Olive oil
- Garlic
- Lemon juice
- Italian seasoning
- Fresh or frozen mirepoix*
- Fresh or frozen spinach or kale
- Fresh parsley or thyme, if using
