I love nothing more than a creamy soup without cream. I usually use cashews for a luxuriously creamy texture that’s dairy-free, but the beauty of this soup is that no nuts are needed.
Mixing together a portion of the kidney beans and the broth thickens the soup so much you’ll think it’s made with cream, but without the excess fat, of course. Combine that texture with herbs and tangy lemon juice, and you have a truly comforting soup that couldn’t be easier to make.
Ingredients and Substitutions
- extra virgin olive oil We only use a few tablespoons to sauté our veggies, but make sure the heat isn’t too high as olive oil tends to be more delicate. You can also use butter instead if you’d like, or some broth if you want to make it oil-free.
- mirepoix You know how much I love to start my soups and stews with a combination of onion, carrot and celery. It’s the perfect flavor base for any recipe.
- Garlic- could you omit the garlic? Yes. But it costs you in the flavor department.
- Herbs- I personally love fresh rosemary in this recipe, but dried rosemary or oregano work well too.
- White beans- Great Northern beans hold their shape best, but cannelini beans are just as good. Make sure you drain your beans and rinse them with salt if they are canned.
- vegetable broth I haven’t found a broth that’s tastier than Better Than Bouillon, so I always recommend it.
- lemon juice You obviously can’t skip the lemon juice as it is key to this recipe. Not only does it add glowing, tangy goodness, but the vitamin C helps your body absorb all the iron in beans. It’s a win-win situation.
- Kale- I like to use a few handfuls of lacinato kale, but you can use baby spinach or omit the greens altogether.
How to make Creamy White Lemon Bean Soup
- Sweat onion, carrot and celery. Add the garlic and herbs and cook for another 5 minutes.
- Pour in the beans and vegetable broth.
- Place about 1.5 cups in a blender and blend until smooth. Pour that back into the pot with the soup.
- Bring to a boil and cook until thick and creamy, about 10 minutes. Add kale, cover and cook just a few minutes until wilted.
- Squeeze in the lemon juice. Season with salt & pepper. Serve and enjoy!
We are happy to serve this with a hearty salad and wholemeal bread in the evening or a sandwich at lunchtime.
Properly sealed, the soup should last up to a week in the fridge or several months in the freezer.
Looking for more cozy soup recipes?
Creamy White Bean Lemon Soup
Made with simple ingredients, this dairy-free soup packs 10g of protein and 3mg of iron per serving. Plus, it’s easy enough to make for a quick weeknight meal!
Servings: 4 Peel
- 2 tablespoon Extra virgin olive oil
- 1½ cups finely chopped yellow onion, about 1 large onion
- ½ Cup finely chopped carrot, about 3 medium carrots
- ½ Cup finely chopped celery, about 3-4 sticks of celery
- 3-4 Garlic cloves, chopped
- 1 teaspoon dried oregano or fresh rosemary, fresh rosemary is my favorite
- 2 15 ounces canned white beans, dehydrated
- 2 cups vegetable broth
- 1 Cup finely chopped kale or baby spinach
- 4 tablespoon lemon juice, about 1 large lemon
- salt pepper, taste
In a large saucepan, heat the oil over medium-high heat. Add onion, carrot and celery and cook for 7-10 minutes. Add the garlic and oregano (or rosemary) and cook for another 5 minutes.
Add both cans of drained kidney beans and vegetable stock to the pot. Stir to combine. Place about 1½ cups of the soup in a blender and puree until smooth. Pour the blended mixture back into the saucepan with the soup and stir.
Bring to a boil, then bring to a boil and cook for 5-10 minutes until soup appears slightly thickened and creamy.
Finally add the kale or spinach. Cover and cook for a few minutes until the greens begin to wilt. Squeeze in the lemon juice and stir. Add salt and pepper to taste. Serve warm garnished with parmesan and enjoy!
The nutritional information is for 1/4 of the recipe. They are an estimate only and will vary depending on the specific brands/products you use.
Calories: 301kcal, Carbohydrates: 46G, Protein: 10G, Fat: 7G, Saturated Fatty Acids: 1G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 5G, Sodium: 497mg, Potassium: 652mg, Fiber: 14G, Sugar: 5G, Vitamin A: 3507ie, Vitamin C: 17mg, Calcium: 165mg, Iron: 3mg