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 white beans, drained and rinsed; 4 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 1 stalk celery, diced; Juice and zest of 1 lemon; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making this Creamy Lemon White Bean Soup, especially on chilly days when I crave something warm and comforting. The bright, zesty lemon perfectly complements the creamy texture of the white beans. This soup is not only delicious but also full of nutrients, making it a great choice for a wholesome meal. Simple ingredients come together in just a few minutes to create a dish that feels indulgent yet is effortlessly healthy. I often serve it with crusty bread for dipping, making it a favorite go-to recipe in my kitchen.

Created by

Natalie Warren

Last updated on 2026-01-15T15:22:18.467Z

Every time I make this soup, I'm reminded of the first time I tried a lemon-infused dish. The bright acidity not only brightens up the flavor but also complements the creaminess of the white beans beautifully. I experimented with various herbs and spices until I found the perfect balance that enhances the lemon without overshadowing the beans. This method emphasizes the natural flavors while still keeping the process straightforward — an ideal combination for weeknight dinners.

One tip I've learned is to use fresh lemon juice right at the end for that pop of brightness. It makes all the difference! Additionally, blending a portion of the beans into the broth creates an incredible creaminess without needing heavy dairy. Trust me, once you try this technique, you’ll want to use it in other soups as well!

        Why You'll Love This Recipe
        Lively lemon flavor that brightens your day
Creamy texture without any heavy cream
Wholesome ingredients that nourish and satisfy

      

The Role of White Beans

White beans play a critical role in this soup, providing both a creamy texture and substantial protein. They are naturally high in fiber, which adds to the heartiness of the dish. When you blend part of the beans, you create a thick, velvety soup while leaving some whole for a satisfying bite. For this recipe, I recommend using cannellini or great northern beans, as they have a mild flavor that complements the lemon beautifully.

If you need a substitute for white beans, chickpeas can provide a similar texture, though they will impart a slightly different flavor. For a lower-carb option, consider using cauliflower florets instead of beans; just make sure to cook them until they’re very tender before blending to achieve a creamy consistency.

Perfecting the Lemon Finish

Lemon juice and zest are what elevate this soup and give it a refreshing brightness. Always use fresh lemons for the best flavor; the zest contains essential oils that will enhance the aroma. If you want a more mellow lemon flavor, start by adding half the juice and zest, then taste before adding more. This method allows you to control the acidity of the soup to your preference.

To further enhance the lemony profile, consider adding a sprinkle of lemon pepper seasoning or a handful of spinach during the final stages of cooking. This not only boosts the flavor but also boosts the nutrient content, making the soup even more wholesome.

Serving Suggestions

While this soup is delicious on its own, serving it with crusty bread makes for a comforting meal. I love pairing it with a rustic sourdough loaf; the tangy flavor complements the creamy soup nicely. You can also add a dollop of Greek yogurt or sour cream on top to enhance the creaminess and add a little tang.

If you’re making this soup for friends or family, consider offering a simple side salad with mixed greens dressed in a light vinaigrette. This contrast will balance the richness of the soup and make for a satisfying dining experience.

Ingredients

Gather these fresh ingredients before you start cooking:

Soup Ingredients

1 can white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
Juice and zest of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Make sure to double-check your pantry for any seasonings you might need!

Instructions

Follow these simple steps to prepare your soup:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Add the Broth and Beans

Pour in the vegetable broth and add the rinsed white beans. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.

Blend for Creaminess

Using an immersion blender, blend a portion of the soup to achieve a creamy texture while keeping some whole beans for added texture.

Finish with Lemon and Seasoning

Stir in the lemon juice and zest. Season with salt and pepper to taste, and cook for an additional 5 minutes.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread for a complete meal!

Make sure to store any leftovers in an airtight container for later enjoyment!

Pro Tips

For an extra boost of flavor, try adding fresh herbs like thyme or rosemary during simmering. You can also use cannellini beans for a slightly different taste and texture.

Make-Ahead and Storage

This Creamy Lemon White Bean Soup is perfect for meal prep. You can easily double the recipe and store portions in airtight containers in the refrigerator for up to three days. The flavors continue to develop as it sits, making it even more delicious the next day. When reheating, gently warm it on the stove over medium heat, stirring occasionally to ensure even warming.

If you want to keep this soup for a longer time, it freezes beautifully. Simply allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can last in the freezer for up to three months. To reheat, let it thaw in the refrigerator overnight, then reheat on the stove, adding a splash of vegetable broth if it’s too thick.

Troubleshooting Tips

If your soup turns out too thick after blending, don't panic! You can easily adjust the consistency by adding more vegetable broth, one tablespoon at a time, until you reach your desired thickness. Remember that the soup will thicken slightly as it cools, so it's best to err on the side of being a bit thinner when serving.

In case you find your soup too tart due to the lemon, balance the acidity by adding a small pinch of sugar or a splash of plant-based milk. This will mellow the flavors without overpowering the lemon, allowing the overall taste to remain bright and pleasant.

Flavor Variations

This recipe can easily be customized to suit your taste. Try adding a teaspoon of smoked paprika or cayenne pepper for a smoky kick that adds depth to the dish. Alternatively, you can toss in some fresh herbs like dill or thyme during cooking for a different herbal note that pairs well with the beans and lemon.

For a more substantial meal, consider adding cooked grain, like quinoa or farro, right before serving. This will not only increase the nutrition of the soup but also add a delightful chewy texture that contrasts nicely with the creamy beans.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.

→ Can I use dried beans instead of canned?

Yes, you can use dried beans. Just soak and cook them beforehand according to package instructions.

→ Is there a vegan version of this recipe?

Yes, this recipe is naturally vegan as it uses vegetable broth and does not include any animal products.

→ How can I make this soup spicier?

You can add red pepper flakes or diced jalapeños during the sautéing process for a spicy kick!