Creamy Lemon White Bean Soup

Name: Creamy Lemon White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (15 oz) white beans, drained and rinsed; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium potato, peeled and diced; 1 lemon, juiced and zested; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Clean Healthy Food Collection

I absolutely love making this Creamy Lemon White Bean Soup, especially on chilly evenings. The bright flavor of lemon paired with the creaminess of white beans creates a comforting and delicious meal. It’s a quick dish to whip up, taking just about 30 minutes from start to finish. I love that it’s not only simple but also a great way to pack in some nutrients! This soup has become a staple in my kitchen, and I'm excited to share it with you.

Created by

Prudence Whitby

Last updated on 2026-01-19T23:21:34.986Z

Making this Creamy Lemon White Bean Soup has truly transformed my meal prepping. I often experiment with different flavors, but the zesty lemon really elevates the dish. I've found that using fresh lemon juice rather than bottled makes a noticeable difference. It adds a vibrant brightness that makes each spoonful refreshing.

Another thing I've discovered is how versatile this recipe is. You can blend it smooth for a velvety texture or leave it slightly chunky for more bite. Each variation offers a unique dining experience, and I love that this soup can adapt to whatever mood I’m in.

Why You'll Love This Recipe
Bright and refreshing lemon flavor that invigorates the senses
Creamy texture that is both satisfying and nourishing
Quick cooking time, perfect for busy weeknights

The Role of Ingredients

The foundation of this Creamy Lemon White Bean Soup starts with the white beans, which not only provide a creamy texture but also offer a hearty dose of protein and fiber. I typically use canned white beans, as they streamline the prep process. However, if you prefer, you can soak and cook dried beans ahead of time for more depth in flavor. Just be sure to adjust the broth quantity since dried beans will absorb more liquid during cooking.

Choosing a high-quality vegetable broth is essential for enhancing the soup's flavor profile. The broth should be rich and well-seasoned, as it becomes the backbone of the dish. If you are following a low-sodium diet, opt for low-sodium vegetable broth and adjust the salt later during the seasoning stage. Remember, the freshness of your lemon juice greatly impacts the overall flavor, so use freshly squeezed lemon for the best results.

Technique for Texture

The blending step is crucial for achieving that creamy texture. If you prefer a smoother consistency, use an immersion blender and blend until velvety. Alternatively, if you want some chunkiness, blend only half the soup and leave the rest as is. This technique adds a delightful contrast in texture, making each spoonful interesting. I find that blending the soup also helps meld the flavors beautifully.

When adding in the lemon juice and zest, do so off the heat to preserve the bright, fresh flavor. If added while the soup is still boiling, you risk dulling that citrus brightness. Taste before serving; lime can also be a zesty alternative if you want a different citrus twist. Additionally, adjusting the acidity with more lemon juice can balance the creaminess of the beans, giving the soup lift.

Ingredients

Gather these fresh ingredients to create your delicious soup:

For the Soup

1 can (15 oz) white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
1 lemon, juiced and zested
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Once you've gathered your ingredients, you are ready to start cooking!

Instructions

Follow these simple steps to make your delicious soup:

Sauté the Aromatics

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

Add the Vegetables

Add the diced potato and white beans to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the potato is tender, about 15 minutes.

Blend and Season

Using an immersion blender, blend the soup until smooth (or leave it chunky, if preferred). Stir in the lemon juice and zest, then season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Enjoy your warm and creamy soup!

Serve hot and enjoy the delicious flavors!

Pro Tips

For a creamier texture, you can add a splash of coconut milk, or blend in a few tablespoons of tahini.

Make-Ahead and Storage

This soup is an excellent candidate for meal prepping. You can make it up to three days in advance and store it in an airtight container in the fridge. Simply reheat it on the stove over medium heat, stirring occasionally until warmed through. If you find it too thick after refrigeration, add a splash of vegetable broth or water to reach your desired consistency.

For longer storage, freeze the soup in individual portions. Use freezer-safe containers or zip-top bags, leaving some headspace to allow for expansion. When you're ready to enjoy, thaw overnight in the fridge and reheat as described. Note that the texture may change slightly upon freezing, but adding a splash of lemon juice when reheating can help brighten the flavors again.

Serving Suggestions

For a more filling meal, consider serving the soup with crusty bread or a side salad. A sprinkle of croutons on top adds extra texture and makes it feel more substantial. You can also serve it alongside a simple quinoa salad or grilled vegetables to round out the meal beautifully.

To elevate the presentation, drizzle a bit of extra virgin olive oil and add more fresh parsley over the top before serving. A few chili flakes can add a hint of spice if that's your preference. Pairing this soup with a crisp white wine like Sauvignon Blanc enhances the lemon notes and makes for a delightful dining experience.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, just soak and cook them ahead of time to match the quantity needed.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.

→ Can I freeze this soup?

Absolutely! Allow the soup to cool completely, then freeze in portions for up to 2 months.

→ What can I serve with this soup?

It pairs wonderfully with crusty bread, a side salad, or grilled vegetables.