Lemony White Bean Soup

An easy to make, white bean soup filled with nourishing ingredients like lemon, tomatoes, swiss chard, and great northern beans.

Course Dinner, lunch, Soup

Cuisine American

Keyword vegan white bean soup, white bean soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 182kcal

Author Jackie Akerberg

Ingredients

1 tbsp water, vegetable broth, or oil for cooking
1½ 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
½ cup dry white wine, at room temp plus more for drinking!
8 cups vegan chicken broth or vegetable broth
3 bay leaves
3 roma tomatoes coarsely chopped
1 bunch swiss chard stems removed, coarsely chopped
¾ cup flat leaf parsley finely chopped
1 tsp salt plus more to taste
½ 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 overnight, 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.

Notes

*If you didn't soak your beans yesterday, a cheat method is to do a quick-soak. Add your beans to a large pot and cover by at least 4 inches of water. Bring to a rapid boil and boil for 5 minutes. Turn off the burner and cover with a lid and let rest for 30 minutes.

Nutrition