This effortless, 30-minute Lemon White Bean Soup delivers a rich, velvety comfort bowl packed with fiber and plant protein—no heavy cream required.
If bright, Mediterranean-inspired soups are your thing, you’ll love our Greek Chickpea Soup, Mediterranean Chickpea Soup, and Lemon Lentil Soup.
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Why you’ll love this Lemon White Bean Soup!
This lemon white bean soup is officially my new obsession. 🍋 Inspired by classic Greek revithia (that lemon chickpea soup everyone loves!), this bowl is bright, cozy, and absurdly delicious.
When Louise and I had this for lunch, we went straight back for seconds with a giant slice of crusty sourdough. The secret? A few spoonfuls of tahini blended right into the broth. It makes the whole pot taste insanely rich and silky without needing a drop of heavy cream!
It also happens to be packed with plant protein and fiber, naturally low in saturated fat, and ready in about 30 minutes. Nourishing, wholesome comfort food at its absolute finest. 🌿
If you love simple, vibrant meals that taste like they took hours to simmer, you’re going to adore this one. Grab some bread and let’s make it! 🥣
P.S.: Looking for more ways to cook white beans? Try our Mediterranean Greens and Beans, Marry Me Orzo, or Tuscan White Bean Soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cannellini beans: The heart of this soup, giving it a buttery texture and naturally creamy consistency. Great Northern beans, butter beans, or navy beans work just as well. Canned beans are convenient, or cook your own from scratch.
- Extra virgin olive oil: Adds richness and builds the flavor base. Avocado oil or butter are good alternatives.
- Onion: Brings natural sweetness as it cooks. Shallots, leeks, or sweet onions are excellent substitutes.
- Carrots: Add color, sweetness, and body. Parsnips or sweet potato make delicious swaps.
- Celery: Adds subtle savory depth. If you don’t have it, simply leave it out.
- Garlic: Fresh grated garlic melts into the broth for the best flavor. If you’re garlic intolerant, use garlic-infused olive oil instead.
- Red pepper flakes: Add a gentle kick. Aleppo pepper works beautifully, or simply omit them.
- Vegetable broth: Keeps the soup flavorful and light. Chicken broth is a good alternative if that’s what you have.
- Tahini: The secret ingredient that makes this creamy white bean soup silky and rich. No tahini? Use extra virgin olive oil, almond butter, cashew butter, or half-and-half.
- Lemon: Fresh juice and zest brighten every spoonful. Lime works in a pinch, though the flavor will be different.
- Fresh dill: Adds a fresh, herby finish. Parsley, chives, or basil are all delicious alternatives.
How to Make Lemon White Bean Soup
Step 1: Sauté the vegetables
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion, chopped celery, and carrots sliced into rounds. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
Stir in the grated garlic and red pepper flakes, then cook for about 30 seconds, just until fragrant.
Step 2: Simmer the soup
Add the drained and rinsed cannellini beans, vegetable broth, salt, and black pepper.
Bring to a gentle boil, then reduce the heat and simmer uncovered for about 15 minutes. This gives the flavors time to meld while the beans become even creamier.
Step 3: Blend until silky
Transfer about one-third of the soup to a blender.
Add the tahini, fresh lemon juice, and grated lemon zest, then blend until completely smooth.
The tahini is the secret to this white bean soup with lemon, creating a rich, velvety texture without any cream.
Step 4: Finish and serve
Pour the blended mixture back into the pot and stir until smooth and creamy. Turn off the heat, then stir in the chopped fresh dill or parsley.
Taste and adjust with more salt, black pepper, or lemon juice if needed. Ladle into bowls and finish with a drizzle of extra virgin olive oil, extra lemon zest, fresh herbs, and plenty of black pepper. Serve this one-pot white bean soup with warm crusty bread for the ultimate cozy meal.
Tips
- Cook the vegetables until softened: Let the onion, carrots, and celery cook until tender before adding the garlic. This builds a sweeter, deeper flavor base.
- Blend only part of the soup: Blending about one-third of the soup gives you a creamy broth while leaving plenty of whole beans for texture.
- Use fresh lemon: Fresh lemon juice and zest give the soup its bright, vibrant flavor. Add more at the end if you like it extra lemony.
- Taste before serving: Beans absorb seasoning as they cook, so always check if the soup needs another pinch of salt or an extra squeeze of lemon before serving.
- Stir in the herbs off the heat: Adding fresh dill or parsley at the end keeps their flavor bright and fresh.
- Adjust the consistency: Prefer a thinner soup? Stir in a splash of broth or water until it’s just how you like it.
- Make it your own: Tahini adds a subtle nutty richness, but extra virgin olive oil, almond butter, cashew butter, or half-and-half are all delicious alternatives.
- It gets even better the next day: The flavors continue to develop as the soup rests, making leftovers just as delicious.
Frequently Asked Questions
Yes! Soak the dried beans first, then cook them until tender before adding them to the soup. You’ll need about 4½ cups of cooked white beans to replace the canned beans. If you’re new to cooking dried beans, check out our How to Cook White Beans guide for step-by-step instructions and tips.
Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth or water if it has thickened.
Yes. Tahini adds a subtle nutty flavor and silky texture, but the soup is still delicious without it. You can substitute extra virgin olive oil, almond butter, cashew butter, or half-and-half.
Crusty sourdough, garlic bread, pita, or a simple green salad are all excellent choices. For extra protein, serve it with grilled chicken or roasted tofu.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. The soup will thicken as it sits, so stir in a splash of broth or water when reheating until it reaches your desired consistency.
Definitely! Baby spinach, kale, zucchini, or peas all work well. Stir leafy greens in during the last few minutes of cooking so they stay bright and tender.
More Mediterranean Soups and Stews
- Mediterranean Pinto Bean Soup
- Greek Bean Stew with Rice
- Mediterranean Cabbage Bean Stew
- Tomato Chickpea Soup
- Three Bean Orzo Soup
- Pasta Fagioli
- Mediterranean Lentil Soup
- Greek Lentil Soup
If you try this Lemon Bean Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Lemon White Bean Soup (Greek-Style in 30 Minutes)
Ingredients
- 3 cans cannellini beans 15 oz / 400 g each can – drained and rinsed or 4½ cups / 700 g cooked beans
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 carrots cut into discs
- 1 stalk celery chopped
- 3 cloves garlic grated or pressed
- ¼ teaspoon red pepper flakes or more to taste
- 3 tablespoons lemon juice or more to taste
- 1 teaspoon lemon zest grated
- 3 tablespoons tahini No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
- 4 cups vegetable broth or chicken broth
- ½ teaspoon salt or more to taste, plus black pepper
- 1 small handful fresh dill or parsley – chopped
Instructions
- Sauté the vegetables: Warm 2 tablespoons extra virgin olive oil in a large Dutch oven or soup pot over medium heat.Add 1 large onion, 2 carrots, and 1 stalk celery, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for another 30 seconds, just until fragrant.
- Simmer the soup: Add 3 cans cannellini beans (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and a few grinds of black pepper. Bring to a gentle boil, then reduce the heat and let the soup simmer uncovered for about 15 minutes so the flavors have time to meld.
- Blend until creamy: Transfer about one-third of the soup to a blender or use a tall container with an immersion blender. Add 3 tablespoons tahini, 1 teaspoon lemon zest, and 3 tablespoons lemon juice then blend until smooth and creamy.No tahini? Substitute it with the same amount of extra virgin olive oil, almond butter, cashew butter, or half-and-half.
- Finish and serve: Pour the blended soup back into the pot and stir well. Turn off the heat, then fold in 1 small handful fresh dill (chopped). Taste and adjust with more salt, black pepper, or lemon juice if needed. Serve warm with a drizzle of extra virgin olive oil, extra lemon zest, fresh dill, and crusty bread on the side.
Notes
- Cannellini beans → Great Northern beans, butter beans, navy beans, or cooked dried beans.
- Extra virgin olive oil → Avocado oil or butter.
- Onion → Shallots, leeks, or sweet onion.
- Carrots → Parsnips or sweet potato.
- Celery → Leave it out if you don’t have it.
- Garlic → Garlic-infused olive oil for garlic intolerance.
- Red pepper flakes → Aleppo pepper or omit.
- Vegetable broth → Chicken broth.
- Tahini → Extra virgin olive oil, almond butter, cashew butter, or half-and-half.
- Lemon → Lime (for a different citrus flavor).
- Fresh dill → Parsley, chives, or basil.
- Soften the veggies first: It builds a sweeter, more flavorful soup.
- Blend just one-third: The perfect balance of creamy broth and whole beans.
- Use fresh lemon: Fresh juice and zest make all the difference.
- Finish with herbs: Stir in dill or parsley after turning off the heat.
- Taste before serving: Add more salt or lemon until the flavors pop.
- Thin as needed: Stir in a splash of broth or water if the soup is too thick.
- No tahini? Use olive oil, almond butter, cashew butter, or half-and-half instead.
- Store it well: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Nico, where ARE your cookbook(s)?
Hiya William,
Louise here – yes, we WILL do a cookbook, you are right… we are behind 😂
Thanks so much for your support, it really means a lot. As soon as we know more, we’ll let you guys know.
Have a great rest of your day. Warmest,
Louise
Great meal