Creamy Lemon White Bean Soup Bowl

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

Highlighted under: Light & Wholesome

I absolutely adore this Creamy Lemon White Bean Soup Bowl! The bright, zesty flavor of lemon combined with the creamy texture of white beans creates an irresistible soup that warms the soul. Whenever I need a comforting meal, this is my go-to recipe. It's not only delicious but also packed with wholesome ingredients, making it a perfect choice for both lunch and dinner. The best part? It comes together in just a matter of minutes, allowing me to enjoy a hearty meal without spending all day in the kitchen.

Created by

Rowena Clarke

Last updated on 2026-01-18T14:46:14.979Z

When I first created this Creamy Lemon White Bean Soup Bowl, I was looking for a recipe that combined comfort and health. I experimented with various herbs and spices, eventually landing on the perfect balance that accents the creamy beans and bright lemon. The result is a soup that's tasty enough to impress guests but simple enough for a weeknight dinner.

One tip I found particularly helpful is to blend half of the beans for a creamier consistency while leaving the other half whole for texture. This method truly elevates the dish, providing layers of flavor with every spoonful. And don’t forget to garnish with fresh herbs; they add that final touch of brightness!

        Why You'll Love This Recipe
        Bright and refreshing lemon flavor that awakens the taste buds
Creamy texture that feels indulgent yet healthy
Quick and easy to make, perfect for busy weeknights

      

Understanding the Ingredients

The white beans in this soup serve as the base, providing a creamy texture that contributes to the soup's indulgent feel while being packed with protein and fiber. I prefer using cannellini or great northern beans for their smoothness and subtle flavor. If you're looking for a lower sodium option, consider using dried beans that you soak and cook beforehand; this allows you to control the salt content in your soup.

A key player in this recipe is the lemon. Both the zest and juice infuse a bright, refreshing flavor that elevates the soup. When zesting, make sure to use a microplane or a fine grater to avoid the bitter white pith. The acidity of the lemon juice balances the creaminess of the beans, so don’t skip this step—it’s essential for a well-rounded flavor profile.

Blending Techniques

Blending the soup can transform its texture from chunky to velvety smooth. If using an immersion blender, keep it submerged and move it around for even blending, which typically takes 1-2 minutes. For a creamier consistency, blend just half the soup and return it to the pot for a delightful balance between smooth and hearty textures; this method creates a lovely contrast in each bowl.

If you don’t have an immersion blender, carefully transfer hot soup to a traditional blender in small batches. Fill the blender only halfway to prevent overflow, and always vent the lid slightly to allow steam to escape—this prevents pressure buildup, which can cause accidents. Blend until you reach your desired consistency; I recommend a silky texture that clings to a spoon for best results.

Ingredients

Gather the following ingredients to create your delicious soup:

Ingredients

2 cans white beans, drained and rinsed
4 cups vegetable broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have everything prepped before you start cooking!

Instructions

Follow these easy steps to prepare your soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Add Beans and Broth

Stir in the white beans, vegetable broth, lemon zest, and lemon juice. Bring to a gentle simmer and cook for about 10 minutes.

Blend the Soup

Use an immersion blender to blend the soup to your desired consistency, adding more broth if necessary. You can also transfer half to a blender, then return it to the pot for a creamier texture.

Season and Serve

Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.

Enjoy your warm and comforting soup!

Pro Tips

For an extra touch, consider adding a swirl of olive oil or a sprinkle of chili flakes before serving.

Storage and Reheating

One of the best aspects of this Creamy Lemon White Bean Soup is its ability to be made ahead of time. After cooking, let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for about 4-5 days. The flavors tend to deepen as it sits, making leftovers even better than the first day.

When you’re ready to enjoy the soup again, simply reheat it on the stove over low heat, stirring occasionally. You might want to add a splash of vegetable broth or water to thin it out, as it may thicken when stored. Ensure it’s heated thoroughly before serving, bringing it back to a gentle simmer for the best flavor.

Serving Suggestions

This soup pairs beautifully with a variety of sides. I love serving it with crusty whole-grain bread for dipping. The texture of the bread contrasts nicely with the smooth soup, making each bite satisfying. Alternatively, a light mixed greens salad dressed with lemon vinaigrette complements the soup’s citrus notes perfectly.

For a heartier meal, consider adding cooked grains like quinoa or brown rice directly into the soup. This not only adds bulk but also enhances the nutritional profile, making it even more filling. For a splash of color, top each bowl with a dollop of Greek yogurt and a sprinkle of paprika or chili flakes to add a hint of spice.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, you can use dried beans. Just soak and cook them beforehand to ensure they're tender.

→ How can I make this soup vegan?

This recipe is already vegan as it uses vegetable broth and no animal products.

→ Can I freeze leftovers?

Absolutely! The soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container.

→ What can I serve with this soup?

It pairs wonderfully with a crusty bread or a fresh salad for a balanced meal.