Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Description
A bright and comforting Mediterranean-inspired soup made with creamy white beans, fresh lemon juice, garlic, and herbs—perfect for a light yet hearty meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cans (400g each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- Juice of 1 large lemon (about 3 tablespoons)
- ¼ cup chopped fresh parsley
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
- Add garlic and cook for another minute until fragrant.
- Stir in the white beans, vegetable broth, thyme, cumin, salt, pepper, and red pepper flakes (if using). Bring to a boil.
- Reduce heat and simmer for 15 minutes to allow the flavors to develop.
- For a creamier texture, blend part of the soup with an immersion blender or transfer 1–2 cups to a blender and return it to the pot.
- Stir in lemon juice and parsley. Adjust seasoning to taste and serve hot.
Notes
- Add spinach or kale during the last few minutes of cooking for added nutrients.
- Use homemade broth for a deeper, richer flavor.
- This soup freezes well and is great for meal prep.
Nutrition (per serving)
Calories: 280
Carbohydrates: 35g
Sugar: 3g
Fiber: 9g
Protein: 12g
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 550mg
White Bean Lemon Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A bright and comforting Mediterranean-inspired soup made with creamy white beans, fresh lemon juice, garlic, and herbs—perfect for a light yet hearty meal.
Ingredients
-
2 tablespoons olive oil
-
1 onion, diced
-
3 garlic cloves, minced
-
2 cans (400g each) white beans, drained and rinsed
-
4 cups vegetable broth
-
1 teaspoon dried thyme
-
½ teaspoon ground cumin
-
Salt and pepper, to taste
-
Juice of 1 large lemon (about 3 tablespoons)
-
¼ cup chopped fresh parsley
-
Optional: ¼ teaspoon red pepper flakes
Instructions
-
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
-
Add garlic and cook for another minute until fragrant.
-
Stir in the white beans, vegetable broth, thyme, cumin, salt, pepper, and red pepper flakes (if using). Bring to a boil.
-
Reduce heat and simmer for 15 minutes to allow the flavors to develop.
-
For a creamier texture, blend part of the soup with an immersion blender or transfer 1–2 cups to a blender and return it to the pot.
-
Stir in lemon juice and parsley. Adjust seasoning to taste and serve hot.
Notes
-
Add spinach or kale during the last few minutes of cooking for added nutrients.
-
Use homemade broth for a deeper, richer flavor.
-
This soup freezes well and is great for meal prep.