Soups
Lemon White-Bean Vegetable Soup
White beans, carrots, celery, and spinach simmer in a clear vegetable broth finished with fresh lemon and dill for a bright, inexpensive lunch soup.
Inspired by Greek-inspired lemon and herb bean soups
Prep
15 min
Cook
25 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 tablespoon olive oil
- • 1 onion, diced
- • 2 carrots, diced
- • 2 celery stalks, diced
- • 3 garlic cloves, minced
- • 2 cans cannellini beans (15 ounces each), drained and rinsed
- • 4 cups low-sodium vegetable broth
- • 1 dried bay leaf
- • 1/2 teaspoon dried oregano
- • 3 cups baby spinach
- • 3 tablespoons lemon juice
- • 2 tablespoons chopped fresh dill
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
View ingredient-by-ingredient match
- 1 tablespoon olive oilMissing
- 1 onion, dicedMissing
- 2 carrots, dicedMissing
- 2 celery stalks, dicedMissing
- 3 garlic cloves, mincedMissing
- 2 cans cannellini beans (15 ounces each), drained and rinsedMissing
- 4 cups low-sodium vegetable brothMissing
- 1 dried bay leafMissing
- 1/2 teaspoon dried oreganoMissing
- 3 cups baby spinachMissing
- 3 tablespoons lemon juiceMissing
- 2 tablespoons chopped fresh dillMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
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Method
Recipe notes
This is a broth-based lemon soup, not the catalog's tomato white-bean skillet or creamy restaurant soup. Mashing a few beans lightly thickens it without cream or flour. Dill and lemon are finishing ingredients, and their fresh flavor is clearer when they are not boiled for the whole cooking time.
Planning, storage, and serving
Storage and reheating
Refrigerate the bean soup in shallow covered containers within two hours and use within 3–4 days. Reheat the portion you need until hot throughout; freeze the soup for up to 2 months.
Make-ahead tips
Cook the broth, beans, and diced vegetables ahead, leaving spinach, lemon, and dill separate. Add them near the end of reheating so the leaves stay greener and the herbs brighter.
What to serve with it
- - Whole-grain toast
- - Tomato cucumber salad
- - A small cheese sandwich
Equipment needed
- - Large soup pot
- - Ladle and wooden spoon
- - Cutting board and citrus juicer
Difficulty explained
Canned beans make this a straightforward vegetable simmer; evenly diced carrots and celery cook together, and a few mashed beans supply the body.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Fresh tarragon
Use half as much chopped fresh tarragon, then adjust to taste.
Bottled 100% lemon juice
Use slightly less bottled lemon juice, then adjust after tasting.
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Pitfalls to Watch Out For
- Adding lemon at the beginning can leave its fresh flavor muted after simmering; finish with it off heat.
- Blending the whole soup removes the bean-and-vegetable texture that distinguishes this clear-broth version.
- Skipping a stir before ladling creates uneven servings, with some bowls mostly broth and others mostly beans.
Nutrition Context
- White beans supply most of the soup's plant protein and fiber. The four servings are substantial bowls rather than small appetizer cups.
- The estimate covers soup only; bread or sandwiches served alongside are additional. Broth and canned-bean labels account for most sodium variation.
FAQ
Can I use dry beans?
Yes, but cook them fully first and substitute about three cups drained cooked beans. Their cooking time is not included here.
Does it contain cream?
No. Mashing a small portion of beans adds body while keeping the soup broth-based.
Can I use bottled lemon juice?
It works, but fresh lemon generally gives a brighter finish. Start with the measured amount and taste.
Why remove the bay leaf?
A whole dried bay leaf stays tough after cooking and is meant to flavor the broth, not be eaten.
Is this enough for dinner?
It is a generous bean soup bowl. Add toast, a sandwich, or another side if your dinner needs more energy.
What sides pair best with this dish?
Good pairings include Whole-grain toast; Tomato cucumber salad; A small cheese sandwich. Choose one or two based on how substantial you want the meal to be.