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
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2 tablespoons olive oil
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1 onion, diced
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3 garlic cloves, minced
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2 cans (400g each) white beans, drained and rinsed
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4 cups vegetable broth
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1 teaspoon dried thyme
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½ teaspoon ground cumin
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Salt and pepper, to taste
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Juice of 1 large lemon (about 3 tablespoons)
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¼ cup chopped fresh parsley
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Optional: ¼ teaspoon red pepper flakes
Instructions
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Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
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Add garlic and cook for another minute until fragrant.
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Stir in the white beans, vegetable broth, thyme, cumin, salt, pepper, and red pepper flakes (if using). Bring to a boil.
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Reduce heat and simmer for 15 minutes to allow the flavors to develop.
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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.
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Stir in lemon juice and parsley. Adjust seasoning to taste and serve hot.
Notes
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Add spinach or kale during the last few minutes of cooking for added nutrients.
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Use homemade broth for a deeper, richer flavor.
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This soup freezes well and is great for meal prep.