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 matches precisely into that class. It’s filled with tons of veggies, beans, and protein.
The most effective half about this lemon white bean soup is that it’s versatile to your taste profile. You may simply alter the flavors and substances based mostly on what you’ve gotten readily 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 it’s good to, and use simply the beans for the creamy base.
This creamy lemon white bean soup is healthful, versatile, and straightforward to make. The proper 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! Regulate 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. Mix till clean. If you’re utilizing cashews, mix for a few minute, let that combination sit for 5 minutes, then mix once more till fully clean. Put aside.
Roast the corn. (non-obligatory)
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For corn on the cob, roast it straight on a grill or gasoline range till the kernels are principally 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 may also skip roasting if you happen to choose, but it surely provides a stunning smoky taste.
Make the lemon white bean soup.
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Chop the entire veggies, if you happen to haven’t already into related dimension items. Warmth a big saucepan over medium warmth, and add the olive oil. As soon as the oil is sizzling, add the garlic and sauté for about 10 seconds, then add the onion and a great 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. Combine every thing properly, and cook dinner for about 30 seconds so the tomato paste can roast somewhat bit. Add the carrots and celery with one other sprint of salt. Combine, 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. Combine every thing collectively, partially cowl, and cook dinner for 8 to 10 minutes, or till the soup is thick and creamy.
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Style and alter 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 should proceed to thicken because it sits, so alter 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 happen to don’t have dietary yeast, omit it and add just a few tablespoons of vegan cheese shreds for additional cheesiness.
Don’t fear in regards to the garlic burning as a result of we’re including it first. If you add the onion, it is going to sluggish the garlic cooking, and it provides this good, toasty garlic taste to the soup.
Energy: 229kcal, Carbohydrates: 34g, Protein: 12g, Fats: 7g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Sodium: 475mg, Potassium: 841mg, Fiber: 9g, Sugar: 6g, Vitamin A: 5301IU, Vitamin C: 60mg, Calcium: 112mg, Iron: 4mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Components
- 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 – Elective, for the puree and so as to add extra protein. Select tofu for nut-free or cashews for soy-free. If you happen to want each nut-free and soy-free, omit them and add somewhat flour to the puree to thicken the soup.
- miso – Provides umami to the soup. Use chickpea miso for soy-free.
- dietary yeast – Provides a tacky taste. If you happen to don’t have any, use somewhat vegan cheese as an alternative.
- lemon – We’re utilizing each the lemon juice and zest for max, 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 – Provides much more umami.
- herbs and spices – We’re 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 may 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. Select nut-free and/or soy-free pesto or cheese, if wanted.
💡Suggestions
- Don’t fear in regards to the garlic burning as a result of we’re including it first. If you add the onion, it is going to sluggish 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 wish to skinny it somewhat extra earlier than serving.
The way 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. Mix till clean. If you’re utilizing cashews, mix for a few minute, let that combination sit for 5 minutes, then mix once more till fully clean. Put aside.
For corn on the cob, roast it straight on a grill or gasoline range till the kernels are principally 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 may also skip roasting if you happen to choose, but it surely provides a stunning smoky taste.
Chop the entire veggies, if you happen to haven’t already. Warmth a big saucepan over medium warmth, and add the olive oil. As soon as the oil is sizzling, add the garlic and sauté for about 10 seconds, then add the onion and a great 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. Combine every thing properly, and cook dinner for about 30 seconds so the tomato paste can roast somewhat bit.
Add the carrots and celery with one other sprint of salt. Combine, 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. Combine every thing collectively, partially cowl, and cook dinner for 8 to 10 minutes, or till the soup is thick and creamy.
Style and alter 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 should proceed to thicken because it sits, so alter 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.
Often Requested 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 too can use solely beans within the purée, and add 2 teaspoons flour for thickening.
