Lemony White Bean Soup (Vegan, Gluten Free)

This lemony white bean soup is bright and flavorful, with fresh vegetables and hearty white beans in a light & herby lemon broth. A perfect fall or winter lunch or dinner to meal prep. Serve with a side of crusty bread and a warm arugula salad for the perfect simple meal.

This Lemony White Bean Soup Recipe Is:

• Bright
• Healthy
• Vibrant
• Loaded with flavor
• Fresh
• Great as a detox meal prep soup recipe
• Vegan, vegetarian, gluten free, and SO delish!

I make a few different soups each week, mostly for Brett and my lunches. This lemon and white bean soup was such a treat! I had it for lunch during our first winter snow fall (6 inches in October this year!) and it was super cozy.  It’s light enough to be a healthy meal, but the beans give the soup some substance so it’s filling too.  This one will keep you full until dinner!

One of the BEST Pantry Staple Winter Soup Recipes

This white bean and lemon soup recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This White Bean and Lemon Soup?

• Olive Oil: I like to use ZOE brand olive oil which has a really great flavor and beautiful rich color. I buy it online here which is a really inexpensive! It’s a great value olive oil for the quality you get.
• Onion
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s super convenient to have pre-minced garlic on hand in the fridge for quick meal prep.
• Carrots
• Celery
• White Beans: I only used low sodium canned white beans, like these. Using low or no salt canned beans allows you to control the amount of sodium in your food for a healthier soup!
• Vegetable Stock or Bouillon: I use Better than Bouillon’s low sodium vegetable base, which has a fantastic flavor and is great in soups, stews, and curries.
• Thyme: I pick fresh thyme from our yard, but would recommend this really nice thyme if you don’t have fresh.
• Salt: I like to use pink Himalayan sea salt – my brother got me these great anti-gravity salt and pepper grinders as a gift, and they are actually amazing!
• Kale
• Lemon Juice: fresh squeezed if you have it, or I like this pantry staple lemon powder if you don’t have fresh!

How Do I Make This Lemon & White Bean Stew Recipe?

1. In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
2. Add the white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes. Stir in the kale and lemon juice, and cook for an additional 5 minutes.
3. Remove from heat and taste, adding more salt if needed.
4.  For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
5. Serve with a thick slice of crusty bread, and enjoy!

Other Vegan Meal Prep Soup Recipes You’ll Love!

Get the Same Ingredients I Use For My White Bean Soup with Lemon Recipe:

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Lemony White Bean Soup (Vegan, GF)

Kelly Jensen

This lemony white bean soup is bright and flavorful, with fresh vegetables and hearty white beans in a light & herby lemon broth. A perfect fall or winter lunch or dinner to meal prep. Serve with a side of crusty bread and a warm arugula salad for the perfect simple meal.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 45 mins

Total Time 45 mins

Course Dinner, Lunch, Soup

Cuisine American, Italian, Mediterranean

Servings 6 servings

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 small onion diced
• 4 carrots diced
• 2 stalks celery chopped
• 2 cans white beans drained and rinsed
• 8 cups Vegetable stock
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 2 cups fresh kale chopped
• 2 lemons juiced

Instructions

 

• In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
• Add the white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes. Stir in the kale and lemon juice, and cook for an additional 5 minutes.
• Remove from heat and taste, adding more salt if needed.
• For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
• Serve with a thick slice of crusty bread, and enjoy!

Notes

You can easily meal prep this lemony white bean soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you're all set!

Keyword Lemon and White Bean Soup Recipe, Lemony White Bean Soup, Meal Prep Bean Soup Recipes, White Bean and Lemon Soup, White Bean Soup with Lemon

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