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Simple Lemon White Beans

Featured in Vibrant Vegetarian Dishes That Satisfy.

Get a quick and hearty bowl using white beans, lemon zest, and greens. Fresh and filling in just 25 minutes—it’s vegan and packed with plant protein.
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Updated on Thu, 27 Mar 2025 22:27:20 GMT
A cozy bowl of white bean soup with lemon slices, carrots, and herbs on top. Pin it
A cozy bowl of white bean soup with lemon slices, carrots, and herbs on top. | linacooks.com

I whipped up this Lemon Rosemary White Bean Soup during a cold snap last winter. Something about the tangy lemon, fragrant rosemary, and smooth beans hit the spot perfectly. It's now my favorite comfort food that makes the whole house smell amazing. The best part? It uses simple stuff I've always got in my cupboard.

A Heartwarming Bowlful

This soup nails the balance between easy and flavorful. The smooth tahini pulls everything together while keeping it totally plant based. My friends who watch their spending love that it uses cheap ingredients but tastes like something you'd pay good money for. Whether you don't eat animal products or just want something good for you, this soup brings comfort in every bite.

Kitchen Staples You'll Need

  • White Beans: Grab 2 cans of cannellini, though northern beans work just as well.
  • Onion: A medium sweet one forms our tasty foundation.
  • Carrots: Chop up 3 large ones for their natural sweetness.
  • Celery: 2 ribs, and don't throw away those tasty leaves.
  • Garlic: 3 cloves chopped fine, or powder if you're in a rush.
  • Thyme + Rosemary: From the garden if possible, but dried ones work too.
  • Tahini: My trick for that creamy texture.
  • Vegetable Broth: 4 cups, homemade tastes best.
  • Lemon: One juicy fresh lemon brightens everything.
  • Salt + Pepper: Add to your own taste.

Cooking Steps

Prep Your Ingredients
I cut all veggies into similar sizes for even cooking. Mince that garlic really fine so it melts away in the soup.
Create Your Flavor Foundation
Add a bit of water or oil to my big soup pot over medium heat. Toss in onions, carrots and celery. Let them soften for about 7 minutes. Then add garlic and herbs and enjoy that wonderful smell.
Add Your Main Ingredients
Now pour in the beans and veggie broth. Sprinkle some salt and pepper to start building flavor.
Add Creaminess
Now comes the good part - stirring in that silky tahini. Let everything bubble together for 10 minutes. Sometimes I smash some beans against the pot to make it even creamier.
Finish With Brightness
Turn off the heat and squeeze in fresh lemon juice. It transforms everything. Let it sit a bit - it gets even better.
A bowl of white bean soup garnished with lemon slices, carrots, and herbs, accompanied by a spoon and a small plate with a lemon wedge. Pin it
A bowl of white bean soup garnished with lemon slices, carrots, and herbs, accompanied by a spoon and a small plate with a lemon wedge. | linacooks.com

Insider Tips

Wanna know what takes this soup to the next level? Crush some beans while cooking so they melt into the broth for natural creaminess. I sometimes throw in a bunch of fresh spinach at the end for color. And guess what? This soup actually tastes even better after sitting for a few minutes.

Storage Ideas

This soup stays good in the fridge for nearly a week, making it great for busy days. I often cook twice as much and freeze portions in containers that last three months. When I need some comfort food, I just warm it up slowly on the stove or pop it in the microwave.

Tasty Companions

You can't beat dipping crusty bread into this soup. I sometimes make quick flatbreads or pair it with a fresh green salad. The smooth, tangy flavors match almost anything. It's become my go-to lunch with a piece of warm sourdough on the side.

Your Own Twist

I sometimes swap in chickpeas when I'm out of white beans. Last time I tried cashew butter instead of tahini and it was super tasty. My garden gives me ideas too - adding handfuls of fresh kale or trying different herbs. Each change brings something new to enjoy about this soup.

What Makes Everyone Love It

The beauty of this soup is how basic ingredients create something so wonderful. That touch of lemon makes everything pop while rosemary adds such comfort. When my children return from school to find this bubbling on the stove, they know we're in for a cozy night.

Storage Smarts

After your soup cools down, I put it in glass containers. It stays yummy in the fridge for about a week. For longer storage, I divide it into freezer-safe boxes that work like little lifesavers on busy days. Just heat it up slowly when you want to enjoy it again.

Turn It Into Dinner

At my place, this soup needs friends. A crusty bread loaf for dipping is essential. Sometimes I'll throw together quick flatbreads or a bright salad. For special nights I'll bake socca, that crispy chickpea flatbread that goes perfectly with the lemony broth.

A black pot filled with a creamy soup containing white beans, sliced carrots, celery, and lemon, with a wooden spoon and lemon halves beside it. Pin it
A black pot filled with a creamy soup containing white beans, sliced carrots, celery, and lemon, with a wooden spoon and lemon halves beside it. | linacooks.com

Frequently Asked Questions

→ Can I choose a different bean type?
Sure, pick from cannellini, navy beans, or even chickpeas. Cooking beans from scratch? Use about 4½ cups.
→ What makes the texture creamier?
Press a few beans against the pan using a spoon while it cooks. Mixing in tahini also adds richness, and sitting time helps naturally thicken the dish.
→ Are extra veggies an option?
Absolutely! Toss in spinach or some chopped kale near the end for added nutrients and a splash of green. The dish is flexible to modify.
→ How long stays fresh?
It keeps great chilled for about 5-6 days or frozen for up to 2-3 months. Makes a great grab-and-go option.
→ Can I cook this using an Instant Pot?
Yes, sauté veggies first using the pot, then pressure cook for 3 minutes on high. Let off pressure naturally and stir in tahini and lemon when it’s done.

Lemon White Beans

This vibrant vegan dish blends white beans with zesty lemon, fresh veggies, and aromatic herbs. A fast solution for a comforting meal.

Prep Time
5 Minutes
Cook Time
20 Minutes
Total Time
25 Minutes
By: Paolina

Category: Vegetarian

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (4-6 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 2 celery stalks, chopped thin.
02 1 onion, small-sized, diced up.
03 A couple of garlic cloves, crushed or finely chopped.
04 3 hefty carrots, diced or sliced.
05 2 tablespoons of tahini paste.
06 4 to 5 cups of veggie stock (low-sodium).
07 3 cans of white beans, about 15 oz each, rinsed and well-drained.
08 A squeeze from 1-2 lemons.
09 ½ teaspoon each of dried rosemary and thyme.
10 Fresh parsley leaves to sprinkle on top.
11 Salt and a dash of pepper, as needed.
12 2 tablespoons olive oil (or you can swap with ¼ cup water).

Instructions

Step 01

Warm the oil in a big pot over medium heat. Toss in onions, celery, and carrots, and let them soften for around 7 minutes. Add minced garlic and herbs, stir for another minute.

Step 02

Pour in beans, broth, tahini, and season with salt and pepper. Bring everything to a boil, then lower the heat. Leave the pot partially covered and let it simmer for about 10 minutes.

Step 03

Take the pot off the heat. Squeeze in the lemon juice and let it sit to cool slightly. You’ll notice the broth gets a little thicker as it rests.

Step 04

Scatter some parsley over the top before serving. Add a pinch of chili flakes for extra heat, if you like.

Notes

  1. Swap canned beans with about 4½ cups of freshly cooked ones if you'd like.
  2. This'll stay good in the fridge for 5-6 days or in the freezer for 2-3 months.

Tools You'll Need

  • One big cooking pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sesame (from tahini).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 334
  • Total Fat: 5 g
  • Total Carbohydrate: 56 g
  • Protein: 19 g