Easy White Bean Lemon Soup

A comforting and creamy soup made with white beans and zesty lemon, perfect for chilly fall afternoons.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Vegetarian

Calories: 240

Ingredients Method Notes

Ingredients

For the Soup

2 cans cans (15 ounces) white beans, drained and rinsed Cannellini or navy beans work best for creaminess.
4 cups vegetable broth (or chicken broth for non-vegetarians) Homemade broth can be used for a richer flavor.
1 medium onion, diced
3 cloves garlic, minced
1 medium lemon, juiced and zested
2 tablespoons olive oil
to taste Salt and pepper

For Garnish

to taste Fresh parsley, chopped
as needed Extra lemon wedges

Method

Sauté the Aromatics

In a large pot over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Beans and Broth

Toss the white beans into the pot, stirring well with the sautéed onions and garlic. Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer.

Flavor It Up

Add the lemon juice and zest to the pot. Season with salt and pepper according to taste. Allow the soup to simmer for 10-15 minutes, letting the flavors meld together.

Blend the Soup

For a creamy texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches, ensuring not to fill it too full. Blend until smooth, then return to the pot.

Serve and Garnish

Taste the soup one last time for seasoning, adjusting if needed. Ladle into bowls and garnish with fresh parsley and add extra lemon wedges on the side.

Notes

For an even creamier soup, consider adding a splash of coconut milk or a dollop of Greek yogurt before serving. Add a pinch of red pepper flakes for heat or toss in herbs like thyme for depth. Can be stored in the refrigerator for 3 days or frozen for a month.