Lemony White Bean Soup

This lemony white bean soup is simply bursting with flavor! It's made with simple ingredients and packed with fiber and protein for a well-balanced yet delicious meal.

As someone who has a bit of an obsession with soups, I have to say that this lemony white bean soup is one of my all-time favorites!

It's such a flavorful plant-based soup that's incredibly easy to make. And the best part? It's packed with fiber and protein, making it a well-balanced meal that I can feel good about.

The combination of tangy lemon, garlic, fresh herbs, tahini and creamy white beans is truly mouthwatering.

I love to serve this white bean and lemon soup hot with a side of crusty bread, but it's just as delicious as leftovers the next day.

Why you'll love this lemony white bean soup

• Amazing flavors — The mix of lemon, tahini, garlic and fresh herbs infuses this soup with so much flavor.
• Nutritious and satisfying — This soup is loaded with beans, kale and veggies for a healthy and filling meal that will keep you satisfied for hours.
• Great for meal prep — The soup tastes amazing when reheated, so it's great for making in advance and for meal prep.

What goes into white bean lemon soup

Olive oil — Sautéing the veggies in a bit of olive oil sets an excellent flavor base for this soup. You can also use canola oil here.

Onion, carrot and celery — I like to dice this trio of veggies small, so they soften quickly.

Garlic — Freshly minced garlic is best in this soup, but you can also use jarred or frozen minced garlic.

Red chili flakes — Only add these if you want your soup to have a bit of a kick.

Fresh herbs — The combination of fresh rosemary and thyme in this soup adds a wonderful aroma and depth of flavor. If you don't have fresh herbs, you can use dried herbs instead. Only use half the amount of dried herbs as fresh as they are more concentrated in flavor.

Cannellini beans — Canned beans are great here for convenience. You can use different types of beans, such as navy beans, white kidney beans, or chickpeas, instead of cannellini beans.

Tahini — Tahini is a key ingredient in this recipe because it adds a nutty flavor and creamy texture to the soup.

If you don't have any, you can substitute it with almond or cashew butter or simply omit it. The soup may have a thinner consistency without the tahini, though.

Vegetable stock — I used veggie broth to keep the soup plant-based, but chicken stock also works.

Lemon juice — Don't skimp on fresh lemon juice because it's what makes this bean and kale soup really amazing!

Tuscan kale — This adds a lovely earthy flavor and a pop of green color to the soup. If you can't find Tuscan kale, you can use other types of kale or even spinach.

How to make lemony kale and white bean soup

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, carrot and celery to the pot. Cook for 5-7 minutes until the vegetables start to soften.

Add the garlic, red chili flakes and fresh herbs to the pot. Stir and cook for an additional minute.

Add the drained and rinsed cannellini beans and tahini to the pot. Stir to combine.

Pour in the vegetable stock and bring the soup to a boil.

Reduce the heat to low and let the soup simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.

Add the juice of 1 small lemon (about 2-3 tablespoons) to the pot and stir to combine.

Roughly chop the Tuscan kale (cavolo nero) and add it to the pot. Stir and cook for an additional 2-3 minutes until the kale is wilted and tender.

Season the soup with salt and freshly ground black pepper to taste.

Leftovers and storage

• Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 4-5 days.
• Reheat the soup on the stovetop over medium heat until heated through, stirring occasionally. Alternatively, you can microwave individual servings until piping hot.
• To freeze the soup for later, let it cool down to room temperature and then transfer it to a freezer-safe container. Leave some headspace at the top of the container to allow for expansion. To reheat, thaw the soup overnight in the refrigerator and then reheat it using one of the methods above.

Recipe notes and tips

• This lemony white bean soup is delicious on its own, but if you'd like to add a bit of extra texture, you could top it with some croutons or a sprinkle of chopped fresh parsley. It also pairs well with some crusty bread — my favorite is this crispy rosemary focaccia.
• For a creamier soup, blend some of the beans with the soup broth before adding the lemon juice.
• The soup has a mild spice level from the red chili flakes. If you prefer a spicier soup, you can add more chili flakes or a pinch of cayenne pepper.
• Grate some (plant-based) Parmesan cheese on top of individual bowls before serving for extra flavor.
• Stir in some cooked (plant-based) sausage at the end for an even more satisfying soup.

If you liked this lemony white bean soup recipe, you might also like some of my other easy veggie soup recipes:

• Broccoli Feta Soup
• Vegetable Detox Soup
• Curried Lentil Soup
• Chunky Zucchini Soup with White Beans
• Polish Sauerkraut Soup (Kapusniak)

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