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Vegan Creamy Lemon Garlic White Bean Soup

Close-up of a bowl of Vegan Creamy Lemon Garlic White Bean Soup topped with fresh parsley.

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Make a rich, creamy soup using white beans, fresh lemon, and garlic. This recipe is entirely plant-based and uses pureed beans for texture.

Ingredients

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  • 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

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, thyme, and rosemary to the pot. Cook for 1 minute until fragrant.
  3. 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.
  4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  5. 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.
  6. 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.
  7. Season the soup with salt and pepper to your preference.
  8. 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.

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