Lemony White Bean Soup

Ready in less than 40 minutes, this easy lemony white bean soup is incredibly delicious and nourishing. Meatless and nutrient-rich, the flavor is so unique, this recipe is an absolute must-try if you love lemon.

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Why You'll love this recipe

• It's so good! This soup is comforting, satisfying and fresh. Serve it with crusty sourdough bread or baguette like you would with this cheesy white bean tomato bake.
• This soup is nourishing. Made with nutrient-rich ingredients, it's filled with vitamins, minerals, it's high in protein and low in fat. And the white beans are not only delicious, they're also a great source of fiber. Kale is known as a superfood and when done right is absolutely delicious like in this kale white bean salad, and kale and beet salad.
• It's very easy to make! It's a one-pot soup, we use canned beans as they're so convenient, and all the ingredients are easy to find at your local grocery store.
• It's reheats beautifully which makes it great for meal-prep for a ready to go quick lunch or dinner. It's also beautiful and would be fun to serve at a dinner party with friends and family.

Key Ingredients and Variations

• White Beans: I used a mix of canned white great northern and cannellini beans, they both work great for this recipe. Drain them and rinse them (if you want), not rinsing them (or barely rinsing them) will help thicken the soup a bit. If you want to use dry beans, cook them ahead of time before starting this recipe.
• Fresh lemon juice and zest: this is key to this soup, it gives it such a delicious flavor. Always start with less than too much, and if you want more, add some little by little so it's not overly lemony.
• Shallots: I use shallots instead of onions only because they're a little sweeter and I adore the flavor, but yellow onion would work too.
• Carrots: they balance this soup so well and bring some texture.
• Herbs: I chose fresh thyme and rosemary for this white bean soup. I put the whole sprigs in there and removed them before serving, but you can chop them very finely if you prefer. Fresh is best if possible, if you use dried, use between ¼ and ½ teaspoon. Start with less than too much and adjust to taste. If you'd rather use oregano or other herbs you love, feel free to experiment.
• Garlic: aways adds an amazing flavor.
• Broth: vegetable or chicken broth work, if possible low-sodium as you can add your own spices to taste.
• Kale: I used lacinato kale in this soup also called dinosaur kale or Tuscan kale. Curly kale works great too. Make sure to remove the thick middle stem and massage the kale with your hands a few times to tenderize it. Can be replaced with spinach.
• Fresh parmesan: it adds creaminess and the flavor finishes this recipe perfectly.

How to make lemony white bean soup

• You'll need a large heavy-bottomed pot like a Dutch oven to make this soup.
• Chop the shallot and celery finely, slice the carrots, mince the garlic. Remove the middle stems of the kale and chop it.

Tips

• Store the leftovers refrigerated in an airtight container for up to 5 days, or freeze in portioned freezer safe containers for up to 6 months. Let the soup cool down completely before freezing.
• Use fresh lemon. Bottled lemon is convenient for some recipes, but for this lemony white bean soup, using freshly squeezed is highly recommended for the best result.
• If you want to add some spice to your soup, add red pepper flakes, a little cayenne pepper, or some hot sauce.
• Adjust salt and pepper to taste.
• You can always add more broth too or a little water if needed.
• Reheat the soup leftovers in the microwave for 2-3 minutes or on the stove until warmed thru.

Frequently Asked Questions