dinner lunch

Lemon White Bean and Veggie Soup


I am a huge proponent of white beans and lemons. So the fact I’ve combined them with my third favorite thing, vegetables, and into a soup shouldn’t be the least bit surprising. Empty out your pantry and freezer as well into this lemon white bean and veggie soup!


  • 2 cans white beans*
  • 32 oz chicken or veggie broth
  • 2 tbs olive oil
  • 1 leek, finely chopped
  • 1/2 yellow onion, diced
  • 2 handfuls of baby carrots, sliced
  • 2 stalks of celery, sliced
  • 4 cloves of garlic, minced
  • 1 can of chickpeas
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tsp rosemary (fresh or dried), chopped
  • 1 bunch greens, chopped**
  • Optional toppings- parmesan, red chili flakes, croutons, or more rosemary

Two notes on ingredients:

*Great northern beans, white kidney, or cannellini beans — whatever you can find!

**I used kale but escarole, chard, or spinach would work!


  1. Do your prep first! Slice all veggies.
  2. Blend 1 can white beans with 1 cup of broth until smooth; set aside.
  3. Heat oil in large pot over medium. Add garlic, leek, and onion- cook stirring frequently till soft (~5 min).
  4. Add carrot and celery, sprinkle with salt and pepper, and cook for 2 more min. Add other white bean can and chickpeas, stir, and cook for another minute.
  5. Add blended mixture with remaining broth and the rosemary. Bring to a boil, then let simmer for at least 20 minutes. 2 minutes before serving, stir in peas, carrots, greens, and lemon. Remove from heat once greens wilt.
  6. Serve plain or with some optional toppings!

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