Description
Warm and comforting, this Lemony White Bean Potato Soup features a bright lemony flavor paired beautifully with the creamy texture of white beans and potatoes. It’s a satisfying dish for cozy nights or refreshing summer meals.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 medium Yukon Gold potatoes, diced (about 4 cups)
- 2 cans (15 oz each) cannellini or navy beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- Juice of 1 lemon
- Fresh herbs (parsley or thyme), to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add minced garlic and sauté for another minute.
- Stir in diced potatoes and cook for about 3 minutes to soak up aromatic flavors.
- Pour in vegetable broth and add drained white beans. Bring to a gentle boil, reduce heat, and simmer for about 20 minutes until potatoes are fork-tender.
- Stir in lemon juice and herbs; season with salt and pepper to taste.
- For a creamier texture, blend part of the soup using an immersion blender or a traditional blender before returning it to the pot.
- Ladle the soup into bowls and garnish with additional herbs or lemon juice.
Notes
Use low-sodium vegetable broth for better seasoning control. Adjust lemon juice to taste, and feel free to add other vegetables like carrots or spinach.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg