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Lemony White Bean Potato Soup

Lemony White Bean Potato Soup for Cozy Comfort Nights

This Lemony White Bean Potato Soup combines creamy potatoes and hearty white beans with a zesty lemon kick, creating a cozy, hearty vegan dish perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a similar taste.
  • 1 medium Onion Finely diced, provides sweetness and savory notes.
  • 3 cloves Garlic Fresh cloves enhance aroma and flavor; can use garlic powder in a pinch (1/8 tsp for each clove).
  • 2 medium Potatoes Yukon Gold or Russet varieties create a creamy texture; substitute with cauliflower for lower-carb.
  • 1 can Canned White Beans Cannellini or navy beans contribute protein and heartiness; substitute with chickpeas for different flavor.
  • 4 cups Vegetable Broth Low-sodium broth controls salt levels while adding flavor.
For the Brightness
  • 1 large Lemon Juice Freshly squeezed adds a vibrant zing.
  • 1 tablespoon Fresh Herbs Chopped parsley or thyme complements the soup’s flavors; dried herbs can be substituted (1 tsp dried for every 1 tbsp fresh).

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add 1 finely diced onion and cook for about 5 minutes until translucent. Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.
  2. Introduce 2 diced potatoes into the pot, mixing them with the sautéed onion and garlic. Cook for about 3 minutes until the potatoes are slightly softened.
  3. Pour in 4 cups of vegetable broth and add 1 can of drained white beans. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes until the potatoes are fork-tender.
  4. Remove from heat and stir in the juice of 1 freshly squeezed lemon along with 1 tablespoon of chopped fresh herbs. Season with salt and pepper to taste.
  5. For a creamier texture, blend part of the soup using an immersion blender or transfer to a traditional blender.
  6. Ladle the soup into warm bowls and garnish with additional herbs or a squeeze of lemon if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Perfect for chilly nights, this soup can be customized with leafy greens or different bean varieties. Pair with crusty bread or a light salad for a complete meal.

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