Lemon white bean soup is a creamy, vibrant one pot meal that’s good for busy weeknights. It’s hearty, filling, and makes use of easy, budget-friendly substances. (gluten-free with soy-free and nut-free choices)
It’s soup season, and I’m loving all of the creamy, hearty, and budget-friendly soups — and this lemony white bean soup suits precisely into that class. It’s full of tons of veggies, beans, and protein.
The better part about this lemon white bean soup is that it’s versatile to your taste profile. You can simply regulate the flavors and substances primarily based on what you’ve got available. It’s vibrant, lemony, and ideal for the entire household!
The soup will get its protein from beans, cashews or tofu, dietary yeast, and the veggies. You additionally mix up a few of the beans right into a puree to create that creamy texture together with both cashews or tofu. You may even omit the cashews and tofu, if that you must, and use simply the beans for the creamy base.
This creamy lemon white bean soup is healthful, versatile, and simple to make. The good go-to for cozy soup season!
Why You’ll Love Lemon White Bean Soup
- creamy, vibrant soup with tons of veggies and protein
- versatile recipe! Adjust seasoning and proteins to your style.
- 40-minute, 1-pot meal
- naturally gluten-free with straightforward soy-free and nut-free choices
For the Creamy Bean Puree
For the Lemon White Bean Soup
- 2 teaspoons olive oil
- 4 cloves garlic, finely chopped
- 1 cup chopped onion
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dill, or 1 tablespoon contemporary dill
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon black pepper, to style
- ¼ teaspoon pepper flakes
- ¾ cup chopped carrots, chopped small
- ½ cup chopped celery, chopped small
- ¾ cup chopped crimson bell pepper, chopped small
- 1 cup cooked white beans, or drained canned beans
- ¾ to 1 cup roasted corn, [use frozen or corn on the cob, see recipe for roasting instructions]
- ¾ cup chopped broccoli, chopped small
- ½ teaspoon salt
- 1½ cups vegetable inventory
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Make the purée.
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Add the white beans, cashews or tofu, miso, lemon juice, lemon zest, dietary yeast, and inventory to a blender. Blend till easy. If you’re utilizing cashews, mix for a couple of minute, let that combination sit for 5 minutes, then mix once more till utterly easy. Set apart.
Roast the corn. (elective)
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For corn on the cob, roast it immediately on a grill or fuel range till the kernels are largely blackened. Then take away the kernels, and set them apart. If you’re utilizing frozen corn, roast it in a skillet with 1 teaspoon oil for 4 to five minutes till golden. You can even skip roasting for those who want, but it surely provides a beautiful smoky taste.
Make the lemon white bean soup.
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Chop the entire veggies, for those who haven’t already into related dimension items. Heat a big saucepan over medium warmth, and add the olive oil. Once the oil is sizzling, add the garlic and sauté for about 10 seconds, then add the onion and a superb sprint of salt, and cook dinner till the onion turns translucent. Add within the tomato paste, herbs, and spices, and a splash of the inventory. Mix all the pieces properly, and cook dinner for about 30 seconds so the tomato paste can roast a little bit bit. Add the carrots and celery with one other sprint of salt. Mix, cowl, and cook dinner for 3 to 4 minutes. Add the bell pepper, combine, cowl, and cook dinner for an additional 3 to 4 minutes, till all of the veggies begin to soften. Add the roasted corn, white beans, broccoli, salt, and the bean purée. Use the inventory to rinse out your blender and add that to the pot, as properly. Mix all the pieces collectively, partially cowl, and cook dinner for 8 to 10 minutes, or till the soup is thick and creamy.
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Taste and regulate the flavour. Add extra salt or lemon juice, if wanted. If the soup thickens an excessive amount of, add a splash of inventory to loosen it. It will proceed to thicken because it sits, so regulate accordingly. Serve topped with contemporary herbs, pepper flakes, and vegan cheese or vegan pesto and a few toasted multigrain bread or garlic bread for a fabulously scrumptious, hearty meal.
If you don’t have dietary yeast, omit it and add just a few tablespoons of vegan cheese shreds for further cheesiness.
Don’t fear concerning the garlic burning as a result of we’re including it first. When you add the onion, it is going to gradual the garlic cooking, and it provides this good, toasty garlic taste to the soup.
Calories: 229kcal, Carbohydrates: 34g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 475mg, Potassium: 841mg, Fiber: 9g, Sugar: 6g, Vitamin A: 5301IU, Vitamin C: 60mg, Calcium: 112mg, Iron: 4mg
Nutrition data is routinely calculated, so ought to solely be used as an approximation.
Ingredients
- white beans – Use canned or cooked cannellini, navy or northern beans. Beans are cooked within the soup and are additionally used to make a creamy puree that makes the soup thick and creamy!
- cashews or tofu – Optional, for the puree and so as to add extra protein. Choose tofu for nut-free or cashews for soy-free. If you want each nut-free and soy-free, omit them and add a little bit flour to the puree to thicken the soup.
- miso – Adds umami to the soup. Use chickpea miso for soy-free.
- dietary yeast – Adds a tacky taste. If you don’t have any, use a little bit vegan cheese as an alternative.
- lemon – We are utilizing each the lemon juice and zest for optimum, vibrant, lemony taste!
- olive oil – To sauté the veggies. Broth for oil-free.
- aromatics – Garlic and onion add a lot umami and taste!
- tomato paste – Adds much more umami.
- herbs and spices – We are utilizing oregano, dill, smoked paprika, black pepper, and crushed crimson pepper flakes on this soup.
- veggies – Carrots, celery, bell pepper, corn, and broccoli add texture, taste, and diet. You can roast the corn for a pleasant, smoky, taste.
- inventory – For the soup base.
- garnish – Garnish your lemon white bean soup with chopped contemporary herbs of selection, a drizzle of olive oil, a sprinkle of pepper flakes, and a few vegan pesto or vegan cheddar cheese. Choose nut-free and/or soy-free pesto or cheese, if wanted.
💡Tips
- Don’t fear concerning the garlic burning as a result of we’re including it first. When you add the onion, it is going to gradual the garlic cooking, and it provides this good, toasty garlic taste to the soup.
- The soup will thicken extra because it sits, so that you may need to skinny it a little bit extra earlier than serving.
How to Make Lemon White Bean Soup
Add the white beans, cashews or tofu, miso, lemon juice, lemon zest, dietary yeast, and inventory to a blender. Blend till easy. If you’re utilizing cashews, mix for a couple of minute, let that combination sit for 5 minutes, then mix once more till utterly easy. Set apart.
For corn on the cob, roast it immediately on a grill or fuel range till the kernels are largely blackened. Then take away the kernels, and set them apart. If you’re utilizing frozen corn, roast it in a skillet with 1 teaspoon oil for 4 to five minutes till golden. You can even skip roasting for those who want, but it surely provides a beautiful smoky taste.
Chop the entire veggies, for those who haven’t already. Heat a big saucepan over medium warmth, and add the olive oil. Once the oil is sizzling, add the garlic and sauté for about 10 seconds, then add the onion and a superb sprint of salt, and cook dinner till the onion turns translucent.
Add within the tomato paste, herbs, and spices, and a splash of the inventory. Mix all the pieces properly, and cook dinner for about 30 seconds so the tomato paste can roast a little bit bit.
Add the carrots and celery with one other sprint of salt. Mix, cowl, and cook dinner for 3 to 4 minutes. Add the bell pepper, combine, cowl, and cook dinner for an additional 3 to 4 minutes, till all of the veggies begin to soften.
Add the roasted corn, white beans, broccoli, salt, and the bean purée.
Use the inventory to rinse out your blender and add that to the pot, as properly. Mix all the pieces collectively, partially cowl, and cook dinner for 8 to 10 minutes, or till the soup is thick and creamy.
Taste and regulate the flavour. Add extra salt or lemon juice, if wanted. If the soup thickens an excessive amount of, add a splash of inventory to loosen it. It will proceed to thicken because it sits, so regulate accordingly. Serve topped with contemporary herbs, pepper flakes, and vegan cheese or vegan pesto and a few toasted multigrain bread or garlic bread for a fabulously scrumptious, hearty meal.
What to Serve with Lemon White Bean Soup
Serve topped with contemporary herbs, pepper flakes, and vegan cheese or vegan pesto and a few toasted multigrain bread or garlic bread for a fabulously scrumptious, hearty meal.
Frequently Asked Questions
Lemon white bean soup is of course gluten-free.
For nut-free, use tofu or hemp seeds as an alternative of cashews within the purée.
To make it soy-free, use cashews or hemp seeds as an alternative of tofu, and substitute the white miso with chickpea miso. Use soy-free and/or nut-free pesto or vegan cheddar for topping, if wanted.
To make this each nut-free and soy-free, you may also use solely beans within the purée, and add 2 teaspoons flour for thickening.
