Make a rich, creamy soup using white beans, fresh lemon, and garlic. This recipe is entirely plant-based and uses pureed beans for texture.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup unsweetened plain plant milk (soy or oat recommended)
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the minced garlic, thyme, and rosemary to the pot. Cook for 1 minute until fragrant.
Pour in the vegetable broth and add 1 1/2 cans of the rinsed cannellini beans. Reserve the remaining 1/2 can of beans for later.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Carefully transfer about two-thirds of the soup mixture to a blender. Add the plant milk, lemon juice, and lemon zest. Blend until completely smooth and creamy.
Return the blended mixture to the pot. Add the reserved 1/2 can of whole beans. Heat through gently for 2-3 minutes. Do not boil after adding the lemon juice.
Season the soup with salt and pepper to your preference.
Serve hot, garnished with fresh parsley.
Notes
For an extra thick soup, mash the reserved 1/2 can of beans separately with a fork before stirring them into the finished soup.
Serve this soup with crusty bread for dipping.
If you do not have a high-speed blender, you can use an immersion blender directly in the pot, leaving some whole beans for texture if desired.