Lemon White Bean Soup Recipe
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 30 minutes.
Servings: 4 people
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.
Video
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.
