Creamy Lemon White Bean Soup

Name: Creamy Lemon White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cans white beans (cannellini or navy), drained and rinsed; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; Juice and zest of 1 large lemon; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Fresh Food

I can’t express how much I love this Creamy Lemon White Bean Soup! Every time I make it, the bright flavors of lemon combined with the creamy texture of the beans create a bowl of warmth and comfort. It’s perfect for those chilly evenings when you need something cozy but still light. The best part is that it comes together in just a short time, making it an ideal weeknight dinner. Trust me, once you try this recipe, it will quickly become a staple in your home!

Created by

Philippa Grantley

Last updated on 2026-01-21T18:58:36.395Z

When I first set out to make a white bean soup, I wanted something that sang with freshness and comfort. After experimenting with a variety of herbs, I discovered that the zest and juice of lemon elevated the flavor profile dramatically. The brightness of the lemon contrasted beautifully with the creaminess of the beans, and I knew I had struck gold!

One tip I can share is to blend half of the soup and leave some beans whole. This creates a wonderful texture that truly enhances the overall experience and makes every spoonful feel special. Adding fresh herbs right at the end boosts the flavor even further!

Why You'll Love This Recipe
Bright lemon flavor that enlivens the creamy texture
Simple ingredients that come together quickly
Perfectly satisfying for any day of the week

Understanding the Ingredients

The choice of beans in this Creamy Lemon White Bean Soup significantly impacts its texture and flavor profile. Cannellini beans offer a creamy consistency and mild flavor, while navy beans provide a slightly denser texture. If you're in a pinch, substituting with another variety, like great northern beans, can work, but be mindful that it may alter the soup's creaminess. Be sure to rinse the beans thoroughly to remove any excess sodium or preservatives before cooking.

Fresh lemon juice and zest are crucial for achieving the soup's signature brightness. The zest contains fragrant oils that elevate the flavor, adding a nuanced aroma. When juicing your lemon, try to use a hand juicer to maximize juice yield. If fresh lemons aren't available, you could use bottled lemon juice as an alternative, but I recommend using the zest from a fresh lemon if possible to retain that vibrant citrus flavor.

Making the Soup Perfectly

When sautéing the onions and garlic, focus on achieving a tender, translucent onion rather than browning them. This usually takes about 5-7 minutes over medium heat. If you notice the garlic browning too quickly, reduce the heat to avoid bitterness. This initial step sets the foundation for your soup, as it allows the flavors to meld beautifully before adding the beans and broth.

Blending half of the soup creates a luscious texture while keeping some beans whole, which adds a satisfying bite. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender; just ensure you let it cool slightly to avoid steam build-up, blending in batches if necessary. This step is critical for balancing the creamy and chunky textures that make this soup so enjoyable.

Ingredients

Gather these fresh ingredients for a delightful soup.

Ingredients

2 cans white beans (cannellini or navy), drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
Juice and zest of 1 large lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Make sure all your ingredients are prepped for an easy cooking experience!

Instructions

Follow these steps for a smooth cooking process.

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion is translucent.

Add Beans and Broth

Stir in the white beans and vegetable broth. Bring the mixture to a gentle simmer.

Blend the Soup

Using an immersion blender, blend half of the soup directly in the pot until creamy while leaving some beans whole for texture.

Season and Finish

Add lemon juice, lemon zest, salt, and pepper. Stir to combine and heat through.

Serve and Garnish

Ladle soup into bowls and garnish with fresh parsley before serving.

Enjoy your delicious and creamy lemon white bean soup!

Pro Tips

For added depth, consider stirring in a teaspoon of smoked paprika or some fresh thyme while the soup simmers. This will enhance the flavor without overwhelming the freshness of the lemon.

Make-Ahead Tips

This Creamy Lemon White Bean Soup stores well in the refrigerator for up to 4 days, making it an excellent option for meal prep. To maintain freshness, store it in airtight containers. Reheating is best done on the stovetop over low heat, stirring gently to reincorporate the creaminess. If it thickens too much after refrigeration, add a splash of vegetable broth or water to achieve your desired consistency.

For longer storage, you can freeze the soup in individual portions for up to three months. When reheating frozen soup, it’s safest to thaw it overnight in the fridge first or use the defrost setting on your microwave. Keep in mind that the texture may change slightly after freezing, but a quick stir with a fork or immersion blender should restore its creamy quality.

Serving Suggestions

While this soup stands well on its own, you can elevate your meal with complementary sides. Serve it with crusty whole-grain bread or a fresh side salad to enhance the dining experience. A sprinkle of extra lemon zest or a drizzle of olive oil right before serving can add an enticing touch; I often add a few chili flakes if I want a kick!

For a heartier option, consider incorporating sautéed greens, such as spinach or kale, directly into the soup during the last few minutes of cooking. This not only boosts the nutritional value but also adds a vibrant color contrast that is visually appealing. You can also experiment with adding cooked grains like quinoa or farro for increased texture and to make it more filling.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, but you'll need to soak and cook the dried beans separately before adding them to the soup.

→ Is there a vegan option?

This recipe is naturally vegan as it uses vegetable broth and no animal products.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then transfer to an airtight container. It will last up to 3 months in the freezer.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.