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, flavor and is amazingly delicious!

top down view of easy white bean soup in a pot with wooden spoon.

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 & 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 this 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!

top down view of ingredients used to make healthy lemony white bean soup.

Ingredients You’ll Need

In this quick and easy recipe, onion, carrots, celery and garlic are sauteed, then simmered with white beans, herbs and tahini creating a wholesome and healthy soup that’s perfect for a satisfying vegan lunch, dinner or meal prep idea.

Here is everything you will need, plus ingredient variations:

  • white beans – cannellini or great northern beans are preferred, but chickpeas will work too. Even a combo is great!
  • onion – brown or white
  • carrots – I used 3 large carrots for extra heartiness
  • celery – feel free to add in a few celery leaves as well
  • garlic – sub with 1 teaspoon garlic paste or garlic powder
  • thyme + rosemary – dried is fine, but fresh is great too
  • tahini – adds a nice flavor and creaminess, 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 garnish and squeezing into serving bowl.
  • salt + pepper – to taste

side by side photos showing the process of making easy white bean soup.

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, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more.
  • Add the white beans, vegetable broth, and salt + pepper.

side by side photos showing adding creamy tahini to white bean soup.

  • 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!

Top 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.

side angle view of easy white bean soup in a pot with wooden spoon.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • 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 ziplock 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

top down view of bowl with serving of lemon white bean soup with spoon and items surrounding.

More Easy Soup Recipes

side angle view of a bowl full of easy white bean soup with gold spoon.

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.



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.

  • Author: Julie | The Simple Veganista
  • 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


Units Scale
  • 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
  • 45 cups low sodium vegetable broth
  • 2 tablespoon tahini
  • 12 lemons, juice of 1
  • salt + pepper
  • fresh chopped parsley, to serve


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.


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 nutritions, add a handful or two of baby spinach or kale to the soup towards the end of cooking.

Thicken the soup even more by mashing some of the white beans with the back of a spoon for added creaminess.

Keywords: white bean soup, white bean soup recipe

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!


  1. One of my very favorites!

  2. I used dried beans and chicken broth and it was delicious. I will make this again and again!

  3. What does “1-2 lemons, juice of 1” mean? What is the 2nd lemon for?

    1. Julie | The Simple Veganista says:

      Great question, Carlee! Use 1 or 2 lemons, juice of at least one, adding the other lemon as desired for more lemon flavor. I hope that helps!

  4. I absolutely love this recipe. So easy and delicious. Thank you!

  5. Anonymous says:

    Comfy soup and amazing when it’s chilly weather like these days! Easy and quick to make that it’s on the plate in short of time with so much flavourings:)
    What do you think about soup serves with whole grain crackers?
    Thank for inspiration!!

    1. Julie | The Simple Veganista says:

      Whole-grain crackers are perfect! So glad you enjoyed the soup!

  6. Thanks for sharing. The kids loved it. I didn’t have tahini so sub with nutritional yeast and turned out nice.

  7. I love the soup! It is really hearty but not heavy. I added 1 tsp of sea salt and it was a nice amount. 1/2 tsp was too bland. Thanks for the great recipe!

    1. This soup is easy, quick, nutritious and delicious! Thank you for sharing!

      1. Additional comment, I didn’t have any spinach on hand so I added some chopped bok choy leaves for color and added nutrition.

  8. I didn’t make a vegan version. Used chicken broth, fresh rosemary, and omitted the thyme. Yum!

  9. Sylvia Rigby says:

    This is amazing and for me, life changing as I’m vegan, gluten free and nightshade free. After months of frustration becoming more and more restricted in my choices I found this to be a taste sensation. I could sit and eat the whole pan! It’s easy, there are no complex, hard to source ingredients and it’s quick too. Thank you for your recipes, this is my new favourite website!

  10. My favorite soup :))) I’ve made this several times and it always comes out delicious. I didn’t have rosemary today and it still tastes great. The lemon and tahini make it deee-licious! When I cook it, I get a strange foam on top, am I doing anything wrong? Should I just scoop it off?

    1. DeborahAnn says:

      Kirsten I usually cook beans from scratch. Rinsing several times is essential and when cooking Ex red spilt peas a foam will arise, which can easily be skimmed off with a spoon. I read that the foam is actually saponins a plants natural way of pest control! Not harmful found in beans, grape skins, red whine, quinoa and oats and vegetables. Skim out or leave nothing harmful.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star