Easy Lemon Rosemary White Bean Soup
Easy White Bean Soup with soothing lemon, veggies, rosemary, thyme, and tahini is healthy and easy to make using everyday ingredients that you probably already have on hand! It’s full of nutrition and flavor and is – amazingly delicious!
Don’t let the minimal ingredients in this soup fool you. This vegan white bean soup is so full of deliciousness. Plus, it’s well-balanced, full of healthy protein and fiber, and can be made oil-free!
The hearty texture, subtle combination of flavors, and yummy creaminess from the tahini will leave you wanting more. It’s a perfect pantry-friendly soup that has it all!
This white bean soup is very similar to the highly-rated, fan-favorite Lemon Chickpea Orzo Soup, which uses pasta, spinach, and dill. I simplified the recipe and changed the herbs, but it’s still just as delicious!
So without further ado, let’s make soup!
Ingredients You’ll Need
In this quick and easy recipe, onion, carrots, celery, and garlic are sautéed, then simmered with white beans, herbs, and tahini for a wholesome and healthy soup.
Here is everything you will need, plus ingredient variations:
- White beans – Cannellini or great northern beans are preferred, but chickpeas will work too.
- Onion – Use yellow or white.
- Carrots – I used three large carrots for extra heartiness.
- Celery – Feel free to add in a few celery leaves as well.
- Garlic – We love fresh garlic best, but you can substitute it with one teaspoon garlic paste or garlic powder.
- Thyme + rosemary – Use dried or fresh herbs.
- Tahini – Adds creaminess and flavor, sub with cashew butter (can be optional).
- Vegetable broth – I used 1/2 teaspoon Better Than Bouillon Veg Base (affiliate link) with water.
- Lemon – Use lemon for the soup and the other for squeezing into your serving bowl.
- Salt + pepper – Adjust to taste.
How To Make White Bean Soup
(Note – The full printable recipe is at the bottom of this post)
- In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, and saute for 7 minutes. Add garlic, thyme, and rosemary, and cook for 1 minute more.
- Add the white beans, vegetable broth, and salt + pepper.
- Give a good stir, add the tahini, bring to a boil, reduce heat to low, cover askew, and let simmer for 10 minutes, stirring occasionally.
- Remove from heat, add lemon juice, and let cool a bit before serving (shown below). The broth will thicken upon standing. Season with more salt, pepper, or herbs as desired.
And now all you have to do is enjoy this healthy, luscious soup!
Soup Tips
- Add a few handfuls of spinach at the end of cooking, letting it wilt and soften, for extra color and nutrition.
- The soup will thicken as it cools, that’s if you can wait that long!
- To thicken the soup even more, or if not using tahini, mash some of the beans with the back of a spoon to add creaminess.
- Leftovers are amazing and reheat well.
How to Store and Reheat
Refrigerator: Leftovers can be stored in a covered container for 5 – 6 days in the refrigerator.
Freezer: This white bean soup is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large zip-lock bags (remove as much air as possible before zip-locking). Let thaw before reheating.
Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
To soak up the juices, serve with homemade Artisan Bread, soft and chewy Vegan Naan, or gluten-free Socca flatbread. And for a soup and salad duo, we recommend this easy House Salad.
More Easy Soup Recipes!
- Lemon Chickpea Orzo Soup
- Vegan Minestrone Soup
- Vegetable Quinoa Soup
- Rustic Cabbage, Potato + White Bean Soup
- Chickpea Noodle Soup
- Garlic Miso Soup with Greens
- Hearty Vegan Lentil Soup
If you try this white bean soup or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
EASY LEMON ROSEMARY WHITE BEAN SOUP
Soothing and wholesome, this hearty white bean soup with lemon, herbs and veggies is healthy, full of flavor and a soup you’ll want to make again and again! Quick and easy recipe, ready in 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4 – 6 1x
- Category: Soup, Entree
- Method: simmer
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil or 1/4 cup water
- 1 small onion, diced
- 3 large carrots, sliced or diced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon EACH dried thyme + rosemary
- 3 cans (15oz) white beans (cannellini, great northern or chickpeas), drained and rinsed
- 4 – 5 cups low sodium vegetable broth
- 2 tablespoon tahini
- 1 – 2 lemons, juice of 1
- salt + pepper
- fresh chopped parsley, to serve
Instructions
Saute: In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more.
Simmer: Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low, cover askew, and let simmer for 10 minutes, stirring occasionally.
Add lemon: Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired.
Serves 4 – 6
Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat.
Pairs well with homemade Artisan Bread and side Classic House Salad.
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating.
Notes
Feel free to use fresh cooked beans, using about 4 1/2 cups. If cooking beans, 2 cups of dried beans, about 1 lb., will yield just the right amount for this soup.
For added color and nutrition, add a handful or two of baby spinach or kale to the soup towards the end of cooking.
For added creaminess, mashing some of the white beans with the back of a spoon will thicken the soup even more.
Instant Pot:
Saute: Use the saute function for 5 minutes; add the oil or water, onion, carrot, celery, and garlic, and set the SAUTE function for 5 minutes, stirring occasionally. In the last minute, add the herbs and continue to sauté.
Cook: Add the beans and vegetable broth, put the lid on and turn to lock, toggle vent to the SEALED position, and manually set the pressure cooker to HIGH for 3 minutes. Let natural release for 10 – 15 minutes. If you do a quick release, be careful of the of the hot steam.
Finish: Turn lid to unlock and remove. Add the tahini, lemon, salt and pepper to taste, and give a good stir. Soup will thicken as it cools.
You can also skip the saute and add everything to the pot, minus the tahini and lemon, and follow the ‘cook‘ directions.
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Hi – can you use canned white beans for this soup?
Yes, that’s exactly what’s called for! And, do let us know how you like it. Enjoy! :)
This soup is delicious! It’s a mid-May rainy day and it’s the perfect soup to warm us up and not feel like another fall soup. The lemon is subtle (used 1 lemon) and helps it feel like a spring/summer soup. I added lots of celery. This recipe is a keeper! Thank you!
Such a delicious soup! I added red peppers, yellow squash and kale. The tahini is what makes this soup extra special. Thank you!
This is a simple easy recipe with few ingredients. I was very delighted with the savoriness of the seasonings and the sweetness/tartness of the lemon juice. It’s very fulfilling. I ate in for breakfast in a cool, sunny, summer morning. It sustained me all the way through to lunch and then some. Absolutely loved it!
This soup is so good!!! A nice way to use white beans. When I first read the recipe, I thought the tahini was an odd ingredient, but I was wrong! It adds a nice, subtle flavor. It is absolutely delicious. Freezes well, too. I thawed some and had it for dinner tonight. Just as good as fresh made. 5 Stars!!!
I just made this for dinner and it was wonderful! Simple and cozy yet flavorful and light. I’ll definitely make it again!
This was such a great meal. It was wholesome, but the addition of the lemon made it light as well. So I used homemade chicken broth instead as that’s what I had at hand, but I’ll definitely attempt it with a veggie stock next time round. Very happy with this and will definitely make it again.
Looks delicious! I was confused by “1-2 lemons, juice of 1”. What do you do with the other one?
Never, mind, I figured out the second one is for garnish 😬
I replied before I saw this msg, glad you got it!
You can use the other to garnish, cut lemon wedges and squeeze into your individual serving bowl, or add the extra lemon juice to the pot. Enjoy! :)
I made this and it was a hit. I threw a 1/4 rice in to it to thicken it up a bit and it was amazing!
Sounds delicious and quick and easy. This one is going to be our dinner for tonight. Thank you for the recipe!