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 of white beans (like cannellini or great northern), drained and rinsed; 1 medium onion, chopped; 2 cloves of garlic, minced; 2 medium carrots, diced; 1 celery stalk, diced; 4 cups vegetable broth; 1 lemon (zested and juiced); Salt and pepper to taste; Fresh parsley for garnish; 2 tablespoons olive oil; ½ teaspoon dried thyme (optional); ½ teaspoon paprika (optional)

Highlighted under: Healthy & Light

When I crave comfort food, this Creamy Lemon White Bean Soup Bowl always hits the spot. The combination of creamy beans with a zesty lemon twist makes each spoonful delightfully refreshing. I've spent years perfecting this recipe, and it’s the perfect way to warm up on a chilly day or to impress my guests with something delicious yet simple. The best part? It comes together in just 30 minutes, making it an ideal option for a weeknight dinner. Trust me, you’ll be reaching for seconds!

Created by

Vivienne Cole

Last updated on 2026-01-18T13:34:16.238Z

Ever since I discovered how delicious white beans can be in soups, I fell in love. This recipe started as a simple experiment in my kitchen, but it quickly became a family favorite. To enhance the flavors, I love adding fresh herbs like parsley or thyme, which make a world of difference in the freshness of the soup.

One tip I found invaluable is to blend some of the beans before adding them back into the soup. This makes the broth rich and creamy without adding any cream, allowing the lemon zest to shine through in every bite. It’s a simple step that elevates the entire dish!

        Why You Will Love This Recipe
        Creamy texture that comforts the soul
Zesty lemon flavor that brightens every bite
Healthy, plant-based ingredients that nourish

      

Importance of Ingredients

The main star of this Creamy Lemon White Bean Soup Bowl is undoubtedly the white beans. They provide a substantial base that not only adds creaminess to the soup but also incorporates protein and fiber, making it a filling dish. You can use either cannellini or great northern beans; just ensure they are thoroughly rinsed to reduce sodium content and enhance their flavor before adding them to the soup.

Lemon plays a crucial role in this recipe, providing a bright acidity that cuts through the richness of the beans. The combination of fresh lemon juice and zest elevates the dish, creating a refreshing contrast that is both uplifting and appetizing. Don't skimp on this step; the zest releases essential oils that further deepen the citrus profile in the soup.

Mastering the Cooking Technique

Sautéing the aromatic vegetables at the beginning is not just a step; it's a fundamental technique that builds the flavor base of the soup. Cooking the onions, carrots, and celery until they soften allows the natural sugars to caramelize slightly, creating depth in flavor. Be careful not to rush this step; taking the full five minutes pays off in the final taste of the dish.

Using an immersion blender to achieve the perfect creamy consistency is also a key step. I prefer blending only part of the soup to maintain some whole beans for texture. If transitioning to a countertop blender, allow the soup to cool a bit before blending to prevent splattering. Always leave the lid slightly ajar to allow steam to escape.

Ingredients

Beans and Vegetables

2 cans of white beans (like cannellini or great northern), drained and rinsed
1 medium onion, chopped
2 cloves of garlic, minced
2 medium carrots, diced
1 celery stalk, diced
4 cups vegetable broth
1 lemon (zested and juiced)
Salt and pepper to taste
Fresh parsley for garnish

Olive Oil and Seasoning

2 tablespoons olive oil
½ teaspoon dried thyme (optional)
½ teaspoon paprika (optional)

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Beans and Broth

To the pot, add the drained white beans and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Blend for Creaminess

Using an immersion blender, blend part of the soup until creamy while leaving some beans whole for texture. If you don't have an immersion blender, carefully transfer a portion of the soup to a countertop blender, blend, and then mix it back in.

Season with Lemon

Stir in the lemon zest and juice, along with salt, pepper, and any additional herbs you desire. Let it cook for another 2 minutes to meld the flavors together.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley. Enjoy it warm with a slice of crusty bread!

Pro Tips

Feel free to customize this soup with seasonal vegetables or your favorite herbs. You can also add some spinach or kale for extra greens!

Make-Ahead and Storage Tips

This creamy lemon white bean soup stores well, making it an excellent candidate for meal prep. Cook the soup in advance and refrigerate it for up to five days. When reheating, add a splash of vegetable broth for a better consistency, as the soup may thicken in the fridge. Always reheat gently over medium heat to avoid compromising texture and flavor.

For longer storage, consider freezing the soup in airtight containers. It can hold up to three months in the freezer. To defrost, place it in the refrigerator overnight, or for a quicker method, heat it directly from frozen in a pot, adjusting the cooking time as necessary.

Serving Suggestions and Variations

This dish pairs wonderfully with a slice of crusty bread or a simple side salad, making it versatile for lunch or dinner. For additional texture, try topping the soup with croutons or a sprinkle of nutritional yeast for a cheesy flavor without dairy. You could also serve it with a dollop of yogurt or cashew cream for an extra layer of creaminess.

Feel free to experiment with the soup's flavors. Adding a pinch of cayenne or red pepper flakes can introduce a subtle warmth. If you're craving greens, toss in a handful of spinach or kale during the last few minutes of cooking for a nutritional boost without compromising the dish's creamy reputation.

Questions About Recipes

→ Can I use dried beans instead of canned?

Absolutely! Soak and cook the dried beans beforehand, then use them in this recipe.

→ Is this soup gluten-free?

Yes, all the ingredients in this soup are gluten-free!

→ Can I freeze leftovers?

Yes, this soup freezes well. Just make sure to cool it completely before transferring to an airtight container.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or a side of roasted vegetables.