Description
This Nourishing White Bean and Lemon Soup is a vibrant, creamy vegan and gluten-free Mediterranean-inspired dish. Packed with protein-rich white beans, fresh vegetables, and a bright lemony flavor, this comforting soup is perfect for a wholesome meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups chopped kale or spinach
- Chopped fresh parsley, for garnish
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- Salt and black pepper to taste
Liquids and Canned Goods
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 (15-ounce) cans white beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become translucent.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried oregano, and crushed red pepper flakes if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Broth and Beans: Pour in the vegetable broth, then add the drained and rinsed white beans, bay leaf, and lemon zest. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes to allow the flavors to meld.
- Blend Soup Portion: Remove and discard the bay leaf. Using an immersion blender, carefully blend a portion of the soup directly in the pot to create a creamy texture while leaving some beans and vegetables whole for texture.
- Add Lemon and Greens: Stir in the lemon juice and the chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted and tender.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley before serving hot.
Notes
- For added creaminess, blend a greater portion of the soup or stir in a splash of unsweetened plant-based milk.
- You can substitute kale with spinach or chard based on your preference.
- To make the soup more filling, add cooked quinoa or brown rice.
