Nourishing White Bean & Lemon Soup is a healthy vegan recipe to enjoy on a chilly evening. It’s created with protein-rich white beans, a variety of vegetables, and fresh greens. This wholesome, yet hearty soup is ready in about 30 minutes & leftovers approved!

Nourishing White Bean & Lemon Soup recipe in a bowl with a spoon in it, sitting on a wood cutting board.

If you’re on the hunt for the perfect hearty & healthy recipe to enjoy on a cold evening, then I’ve got you + your tastebuds covered with this Nourishing White Bean & Lemon Soup.

Between the hearty beans + veggies, the fresh lemon, & the dried herbs, it will have you scooping for more.

Even though this is a healthy vegan soup recipe it will be loved by all! Trust me!

Why You’ll Love This Healthy Vegan Soup Recipe

Quick & Easy: This healthy vegan soup recipe comes together in about 30 minutes & requires one-pot.
The Perfect Chilly Evening Meal: A super hearty & cozy soup recipe that everyone will love during the colder months.
Great for Meal Prep: This Nourishing White Bean & Lemon Soup stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Healthy Vegan Nourishing White Bean & Lemon Soup recipe in a bowl with a spoon in it, sitting on a wood cutting board.

Ingredients

Organic White Beans: The beans are the staple for this soup & they’re full of healthy fats + plant-based protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
Organic Onion: I used a medium yellow onion, but use what you got.
Organic Celery: Chopped up for some fresh crispy flavor.
Organic Carrots: Adds a bit of natural sweetness & extra nutrients.
Organic White Sweet Potato: I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Fresh Greens: Organic baby spinach, organic kale, or organic mixed greens, will all work perfectly!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Low-Sodium Vegetable Broth: Any broth truly works or even spring water, if you’re in a pinch!
Organic Additions: Fresh lemon, dried rosemary, sea salt, & black pepper.

How To Make

Sauté Onion & Vegetables. Heat a large pot on medium-high heat. Add the chopped onion, celery, carrots, and minced garlic. Sauté for 3 minutes.
Stir in the Seasonings. Add in the seasonings and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water as needed.
Add Potatoes, Beans, & Broth. Add the potatoes, white beans, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together.
Cook. Reduce the heat to medium-low and let cook for 20 – 25 minutes uncovered, stirring every so often.
Blend. For extra-thick soup, pulse with an immersion blender in the pot a couple of times. You can also remove a few scoops of soup & transfer it to a high-speed blender. Blend until smooth then pour back into the pot & mix together.
Stir in the Greens & Fresh Lemon. Lastly, add the greens, fresh lemon, & mix until it’s wilted.
Serve. Ladle into bowls. Enjoy!

Tips for Making this Healthy Vegan Soup Perfectly

Organic Beans: I used organic cannellini beans for this soup recipe, but another variety of white bean will work, such as great northern or navy beans.
Blending Soup: Although this step is completely optional, I highly recommend it. Blending about a third of the soup takes this creation to the next level. It creates the perfect amount of thickness and heartiness!
Organic Fresh Greens: Organic baby spinach, organic kale, or organic mixed greens, will all work perfectly!

Storing & Reheating

As mentioned above, this Nourishing White Bean & Lemon Soup is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, transfer soup to a large pot on the stovetop. Warm over medium heat, adding a little extra spring water or broth as needed.

More Healthy Vegan Soup Recipes You’ll Love

Hearty 30 minute Healthy Vegan Nourishing White Bean & Lemon Soup recipe in a bowl with a spoon in it, sitting on a wood cutting board.

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Nourishing White Bean & Lemon Soup

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 6 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

1 onion, chopped
2 celery stalks, sliced
2 large carrots, sliced
4 garlic cloves, minced
1 large sweet potato, chopped
2 (15-oz) cans cannellini beans
3 cups low-sodium vegetable broth or spring water
1 tbsp dried rosemary
Sea salt & black pepper, to taste
1 fresh lemon, squeezed
3 cups fresh greens

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Instructions

Sauté Onion & Vegetables. Heat a large pot on medium-high heat. Add the chopped onion, celery, carrots, and minced garlic. Sauté for 3 minutes.
Stir in the Seasonings. Add in the seasonings and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water as needed.
Add Potatoes, Beans, & Broth. Add the potatoes, white beans, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together.
Cook. Reduce the heat to medium-low and let cook for 20 – 25 minutes uncovered, stirring every so often.
Blend. For extra-thick soup, pulse with an immersion blender in the pot a couple of times. You can also remove a few scoops of soup & transfer it to a high-speed blender. Blend until smooth then pour back into the pot & mix together.
Stir in the Greens & Fresh Lemon. Lastly, add the greens, fresh lemon, & mix until it’s wilted.
Serve. Ladle into bowls. Enjoy!

Notes

Organic Beans: I used organic cannellini beans for this soup recipe, but another variety of white bean will work, such as great northern or navy beans.

Blending Soup: Although this step is completely optional, I highly recommend it. Blending about a third of the soup takes this creation to the next level. It creates the perfect amount of thickness and heartiness!

Organic Fresh Greens: Organic baby spinach, organic kale, or organic mixed greens, will all work perfectly!

Storing & Reheating: Transfer soup to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer soup to a large pot on the stovetop. Warm over medium heat, adding a little extra spring water or broth as needed.