Feeling a bit under the weather? Say bye bye to age-old chicken noodle soup! This plant-based, nutrient-rich lemony white bean soup can’t be beat. It is the perfect blend of healing ingredients and cozy flavors to have you feeling better in no time! Sick or not, this delicious and nutritious dish is perfect for anyone looking for a healthy, hearty meal that’s sure to satisfy.
What type of beans to use for white bean soup
First off, let’s talk about the star of the show: white beans. These little legumes are a great source of protein, fiber, and complex carbs – all important for maintaining steady energy levels and keeping you full for longer. Plus, they’re low in fat and high in vitamins and minerals like iron, potassium, and folate. According to Blue Zones research by Dan Buettner, beans are the #1 longevity food, and the longest living people in the world eat a full cup of beans every day. But what type of beans should you use? Canned beans are great in a pinch, but for this recipe I used dry beans. Specifically, dry great northern beans. These are the best bean for the job with their nutty flavor and slightly firmer texture that will hold shape in the soup. Canellini beans, aka the “Italian White Kidney Bean” would also work well in this recipe, but steer clear of navy beans, as they are far too soft.
What’s the difference between dried beans and canned beans?
Depends who you’re asking, but if you’ve tried them both I’m sure you’ll agree – A LOT! Not only do dried beans taste better and have a firmer and silkier texture, they are also more nutritious and contain less sodium than canned beans. Using dry white beans is worth the extra few minutes in this recipe – I promise!
Do dry beans really need to be soaked… yesterday?
We’ve ALL bean there (pun intended). You find a recipe you want to make, start reading through, and feel your heart plummet when you get to the first step that says “soak the beans overnight”. So, do you really have to soak your beans and is there any way around it? Well, yes, and yes. The first option is to soak your beans in water in the fridge overnight, drain and rinse them when starting this recipe. Following this step will help you have fewer split open beans and a more consistent texture. BUT, if you’re like me, and you want to make the soup NOW, not tomorrow, I have a work-around for you. Simply boil your beans for 5 minutes, turn off the burner, cover and soak for 30 minutes before draining and rinsing.
What ingredients do you put in lemony white bean soup?
In addition to the fiber-rich beans, this soup also features fresh lemon juice which adds a bright, fresh flavor and a boost of vitamin C – an antioxidant that can help strengthen your immune system and fight off the common cold. To make this soup even more nutritious, I’ve added an abundance of greens which provide a variety of anti-inflammatory vitamins and minerals. You will also need:
- Sweet Onion
- Garlic Cloves
- Dry White Wine
- Dried Thyme
- Fresh Sage
- “No Chicken” Vegan Broth
- Bay Leaves
- Roma Tomatoes
- Flat Leaf Parsley
- Salt and Pepper
- Nutritional Yeast
Best of all? This soup is DELICIOUS, and it will fill your kitchen with the coziest warm aroma while it simmers. So if you’re looking for a delicious way to stay healthy this soup season, give this lemony white bean soup a try. It’s easy to make, packed with nutrients, and sure to put a smile on your face.Trust me when I say, it’ll be love at first bite. If you try it, let me know what you think by leaving a review below!
If you enjoyed this soup, be sure to try some of my other bean recipes:
I think you will also love this delicious white bean chili from my friend and fellow vegan recipe creator, Allie and this black bean quinoa soup from my girl Sara! Happy cooking!
Ingredients
- 1 tbsp water, vegetable broth, or oil, for cooking
- 1 1/2 cups dry great northern beans
- 1 large sweet onion, finely chopped
- 5 cloves garlic, minced
- 1 tsp dried thyme
- 10-12 fresh sage leaves, finely chopped
- 1/2 cup dry white wine, at room temp (plus more for drinking)
- 8 cups "No Chicken" vegan broth (or vegetable broth)
- 3 bay leaves
- 3 roma tomatoes, coarsely chopped
- 1 bunch swiss chard, stems removed, coarsely chopped
- 3/4 cup flat leaf parsley, finely chopped
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp nutritional yeast
- 1 lemon, juiced
Instructions
- Start by placing your beans in a bowl and filling with water, covering by 2 inches. Place in the fridge to soak over night, or for at least 4 hours. *For quick-soak instructions (aka, you want to make your soup NOW, not tomorrow) see note below!
- Drain and rinse your soaked beans. Set aside.
- Heat a large pot or dutch oven over medium low heat and add 1 tbsp of water, broth, or oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until tender, fragrant and translucent. Add in the thyme and sage, sautéing for another minute.
- Pour in the white wine to deglaze, turning up heat just slightly and stirring frequently, until all liquid has evaporated and been absorbed. Pour in the broth, bay leaves, and soaked beans and bring to a boil. Reduce heat to low, cover, and gently simmer for 60 minutes.
- Add in the tomatoes and cook for 5 minutes until they begin to break down and soften. Stir in the swiss chard, parsley, salt, pepper, lemon juice, and nutritional yeast, cooking for another minute or two until the greens have wilted. Season to taste.
- Serve hot with an extra squeeze of lemon and a sprinkle of fresh parsley, if desired. Can be stored in air tight containers in the fridge for up to 5 days or in the freezer for up to 6 months.
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