Lemony White Bean & Potato Soup is a Mediterranean-inspired dish that proves healthy eating can be incredibly flavorful and satisfying. This vibrant soup combines creamy white beans and tender potatoes in a light broth brightened with plenty of fresh lemon juice and zest. The result is a soup that feels both comforting and refreshing at the same time, with the lemon cutting through the richness and adding a sunny, uplifting quality to every spoonful. Packed with fiber, protein, and wholesome vegetables, this soup is naturally vegan and gluten-free, making it perfect for nearly any dietary preference. It’s simple enough for a quick weeknight dinner yet elegant enough to serve to guests, especially when finished with a drizzle of good olive oil and fresh herbs.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 large onion (diced)
- 3 medium carrots (diced)
- 3 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 and a half pounds Yukon gold potatoes (peeled and cubed)
- 2 cans (15 ounces each) white beans (drained and rinsed)
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
- 2 large lemons (zested and juiced)
- 4 cups fresh spinach or kale (chopped)
- Half cup fresh parsley (chopped)
- Fresh dill (for garnish, optional)
Nutrition Information (Per Serving):
- Calories: 285
- Protein: 11g
- Carbohydrates: 48g
- Fat: 7g
- Sugar: 6g
- Sodium: 825mg
- Fiber: 11g
- Cholesterol: 0mg
- Iron: 4mg
- Vitamin C: 35mg
1. Sauté the Aromatic Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. This classic combination forms the base of countless soups and adds wonderful depth of flavor. Cook the vegetables for 8 to 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. The carrots should be slightly tender but still have some bite. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn or it will add bitterness to your soup.
2. Add Potatoes and Beans
Add the cubed potatoes and drained white beans to the pot. Stir everything together so the potatoes and beans are coated with the aromatic vegetable mixture. Cannellini beans, great northern beans, or navy beans all work wonderfully in this recipe. The potatoes should be cut into roughly three-quarter inch cubes so they cook evenly and quickly. Yukon gold potatoes are ideal because they have a naturally creamy texture and hold their shape well during cooking.
3. Build the Broth Base
Pour in the vegetable broth and add the bay leaves, dried thyme, salt, black pepper, and red pepper flakes if using. The red pepper flakes add just a hint of heat that complements the lemon beautifully, but they’re optional if you prefer a milder soup. Stir everything together and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let the soup simmer gently, partially covered, for 20 to 25 minutes. The potatoes should be completely tender when pierced with a fork, and the beans should be heated through.
4. Create Creaminess Without Cream
Once the potatoes are tender, remove about two cups of the soup and transfer it to a blender. Blend until completely smooth, then pour it back into the pot. This technique creates a creamy, thick texture without using any dairy products. The pureed potatoes and beans naturally thicken the soup and give it body. Alternatively, you can use an immersion blender to partially blend the soup right in the pot, leaving some chunks for texture. Stir well to incorporate the blended portion throughout the soup.
5. Add the Lemon and Greens
Remove the bay leaves and discard them. Add the lemon zest and fresh lemon juice to the soup. Start with the juice of one and a half lemons, then taste and add more if desired. The lemon should be bright and noticeable but not overpowering. Add the chopped spinach or kale and stir until it wilts into the soup, which takes about 2 to 3 minutes. The greens add color, nutrition, and a subtle earthiness that balances the brightness of the lemon. Stir in most of the chopped parsley, reserving some for garnish.
6. Adjust Seasoning and Serve
Taste the soup and adjust the seasonings as needed. You might want more salt, pepper, or lemon juice depending on your preference. The soup should taste bright, fresh, and well-balanced with the lemon enhancing rather than dominating the other flavors. Ladle the soup into bowls and garnish each serving with a drizzle of your best extra virgin olive oil, the reserved chopped parsley, and fresh dill if using. A crack of black pepper on top adds a nice finishing touch.
Tips for the Best Lemony White Bean & Potato Soup
Use freshly squeezed lemon juice rather than bottled for the brightest, most authentic flavor. Fresh lemon makes all the difference in this recipe. Add the lemon juice at the end of cooking rather than during simmering. Lemon can become bitter when cooked for too long, so stirring it in at the finish preserves its fresh, bright flavor. If you prefer a chunkier soup, skip the blending step entirely. The soup will be thinner but still delicious. For a heartier version, add diced cooked chicken or Italian sausage during the last few minutes of cooking. This soup tastes even better the next day after the flavors have had time to meld. Store in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits because the potatoes and beans continue to absorb liquid. When reheating, add a splash of vegetable broth or water to reach your desired consistency. Freeze this soup for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. For extra protein, top each bowl with a poached or soft-boiled egg. The runny yolk adds richness that complements the bright lemon flavor beautifully. Add a parmesan rind during simmering if you’re not keeping the soup vegan. It adds incredible savory depth. Remove before serving. Fresh herbs make a huge difference in this soup. Besides parsley and dill, fresh basil, mint, or oregano are all wonderful additions. Stir them in at the end or use as garnish. For a creamier non-vegan version, stir in a few tablespoons of heavy cream or Greek yogurt just before serving. Serve with crusty bread, pita chips, or garlic toast for a complete meal. A simple side salad with lemon vinaigrette keeps the bright, fresh theme going. This soup works beautifully as a base for other ingredients. Try adding cherry tomatoes, artichoke hearts, or olives for a more Mediterranean flavor profile.
