Lemony White Bean Soup Recipe (High in Protein)

This lemony white bean soup recipe is bright and flavorful, with fresh vegetables and hearty white beans in a light & herby lemon broth. A simple lunch or dinner to meal prep or batch cook for the week.

This hearty bean soup with lemon is a fantastic recipe to enjoy anytime. Serve with a side of crusty no knead bread or a loaded spinach salad for the perfect simple meal.

This Lemony White Bean Soup Recipe Is:

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

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 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 whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This White Bean and Lemon Soup?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Olive Oil: I like to use 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 better 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 sauté 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!

More Vegan Meal Prep Soup Recipes You’ll Love!

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As always, if you make this vegan and gluten free lemony white bean soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Lemony White Bean Soup

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.

4.20 from 5 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American, Italian, Mediterranean

Servings 6 servings

Calories 206 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 sweet onion diced
• 4 carrots diced
• 2 stalks celery chopped
• 2 14-ounce cans white beans drained and rinsed
• 6 cups No-Salt-Added Vegetable Stock
• 1/2 teaspoon thyme
• 1/2 teaspoon Himalayan sea salt
• 2 cups fresh kale chopped
• 2 lemons juiced

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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

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 

Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 206kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 1487mgPotassium: 331mgFiber: 3gSugar: 6gVitamin A: 9715IUVitamin C: 51mgCalcium: 66mgIron: 1mg

Keyword Lemon and White Bean Soup Recipe, lemon white bean soup, Lemony White Bean Soup, Meal Prep Bean Soup Recipes, Vegan White Bean Soup Recipe, White Bean and Lemon Soup, white bean lemon soup, White Bean Soup with Lemon

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