This lemon white bean soup is a healthy Mediterranean recipe made with spinach, white beans, and fresh lemon. A high fiber, plant based, anti-inflammatory soup ready in 35 minutes.
Recipe Summary
- ✅ Recipe Name: Lemon White Bean Soup
- 🕒 Prep Time: 35 minutes
- 🧑🧒🧒 Serves: 4-6 people
- 🍽️ Calories: 395 kcal per serving
- 🥣 Ingredients: white beans, lemon, garlic, onion, celery stalks, carrots, spices.
- 👏 Why You'll Love It: Mediterranean favorite, kid-friendly, vegetarian and gluten free.
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If you are looking for a comforting and nourishing meal that is simple yet full of flavor, this lemon white bean soup is a great choice. I love making soups like this, especially when I can combine protein and carbs from beans into one satisfying bowl. Fresh lemon adds a delicious bright kick, while spinach brings extra nutrients.
This white bean spinach soup is cozy, healthy, and perfect for both kids and adults. If you enjoy Mediterranean flavors, you may also like my high-protein Turkish eggs or my Mediterranean sheet pan chicken and vegetables.
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Why You Will Love This Lemon White Bean Soup
🥣 Simple ingredients you probably already have: Made with pantry staples like white beans, vegetables, olive oil, and herbs. Nothing complicated, I promise 😊!
⏱️ Ready in about 35 minutes: This soup comes together quickly, making it perfect for busy weeknights or last minute dinners.
🍱 High fiber and naturally filling: White beans provide fiber and slow digesting carbs that keep you satisfied longer.
🫘 Great source of plant based protein: Beans offer plant based protein, making this soup both nourishing and satisfying.
Want to add a side to this delicious lemon bean soup? Try my super easy garlic butter baby potatoes or my flavorful Mediterranean rice.
Nutrition per serving
- Protein: 16 g
- Carbohydrates: 58 g
- Fiber: 16 g
Lemon White Bean Soup Ingredients
- Olive oil
- Small onion, diced
- Garlic cloves, minced: Adds depth and classic Mediterranean flavor.
- Carrots, diced: Bring natural sweetness and extra nutrients.
- Celery stalks, diced
- White beans, drained: Cannellini or Great Northern beans work best. They add plant based protein, fiber, and creamy texture.
- Water or vegetable broth: Forms the flavorful base of this comforting soup.
- Dried oregano: Adds Mediterranean flavor and warmth.
- Dried thyme: Enhances the herbal notes and really complements the beans.
- Sea salt
- Black pepper
- Fresh spinach: Adds color, fiber, and extra nutrients.
- Fresh lemon juice: Brightens the soup and adds a fresh, vibrant finish.
- Lemon zest: Boosts the lemon flavor and makes the soup extra refreshing.
Optional Toppings
- Grated parmesan: Adds a savory, slightly creamy finish.
- Fresh parsley: Adds freshness and a pop of color.
- Red pepper flakes: Perfect if you like a little heat in your soup.
How to Make Lemon White Bean Soup
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add onion, carrot, and celery. Cook for 5 to 7 minutes until softened.
Step 3: Add garlic and cook for about 30 seconds until fragrant.
Step 4: Stir in the white beans, water or vegetable broth, oregano, thyme, salt, and pepper.
Step 5: Bring to a gentle simmer and cook for about 15 minutes so the flavors blend together.
Step 6: Add fresh spinach and cook until wilted.
Step 7: Finish with lemon juice and lemon zest. Taste and adjust seasoning if needed.
Step 8: Serve warm with optional parmesan, parsley, or red pepper flakes.
Nena's Pro tip
The Secret to Perfect Taste
Use fresh lemon juice and add it at the very end of cooking. This keeps the flavor bright and fresh and prevents the lemon from becoming bitter. 🍋
Lemon White Bean Soup FAQs
Yes. You can use dried white beans instead of canned. Soak dried beans overnight, then cook them until tender before adding them to the soup. This adds even more flavor and makes the soup extra creamy.
Cannellini beans and Great Northern beans both work beautifully in this lemon white bean soup. Cannellini beans are slightly creamier, while Great Northern beans hold their shape a bit better.
Yes. This Mediterranean white bean soup freezes very well. Store in airtight containers for up to 3 months. Thaw overnight and reheat gently.
Yes. This anti inflammatory soup recipe includes olive oil, garlic, vegetables, spinach, and lemon. These ingredients are known for their anti-inflammatory benefits.
Optional Protein Boost
If you would like to make this plant based protein soup even more filling, you can easily add extra protein. Try adding:
- Shredded chicken: if you own Air Fryer, you can make my Air Fryer Chicken Tenders Without Breading.
- cooked quinoa
- a spoonful of Greek yogurt on top
Tips and Variations
- Use fresh herbs: Fresh thyme or oregano can enhance the Mediterranean flavor.
- Blend part of the soup: For a creamier texture, blend one cup of the soup and stir it back into the pot.
- Add extra vegetables: Zucchini or kale work beautifully in this white bean spinach soup.
- Make it spicy: Add a pinch of red pepper flakes for gentle heat.
Storage Tips
- Refrigerator: Store leftover lemon white bean soup in an airtight container for up to 3-4 days.
- Freezer: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- Reheating tip: If the soup thickens after storage, simply add a splash of vegetable broth or water when reheating.
Looking for other Mediterranean recipes like this? Try these:
⭐ If you try this White Bean Lemon Soup, I would love to hear what you think. Leave a comment below and let me know how it turned out for you. You can also tag me on social media if you make this recipe. Find me on YouTube, Pinterest, Instagram or TikTok.
📖 Recipe
Lemon White Bean Soup Recipe
Video
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 cans white beans cannellini or great northern, drained
- 4 cups water or vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach
- Juice of 1 lemon
- Zest of ½ lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery. Cook for 5 to 7 minutes until softened.
- Add garlic and cook for about 30 seconds until fragrant.
- Stir in the white beans, water or vegetable broth, oregano, thyme, salt, and pepper.
- Bring to a gentle simmer and cook for about 15 minutes so the flavors blend together.
- Add fresh spinach and cook until wilted.
- Finish with lemon juice and lemon zest. Taste and adjust seasoning if needed.
- Serve warm with optional parmesan, parsley, or red pepper flakes.
Notes
- You can use either canned cannellini beans or Great Northern beans. Both work well and give a creamy texture.
- For extra flavor, do not skip sautéing the onion, carrot, and celery. This step builds the base of the soup.
- The lemon is what makes this soup special. Add both juice and zest at the end for the freshest taste.
- This soup naturally thickens as it sits. If it becomes too thick when reheating, simply add a splash of vegetable broth or water.
- It is perfect for meal prep. The flavors get even better the next day.
- This is a flexible recipe. You can easily add extra vegetables like zucchini, kale, or potatoes depending on what you have at home.
- If serving to kids, you can reduce black pepper and skip red pepper flakes for a milder flavor.
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