Vegan & Plant-Based One-Pot Lemon White Bean Soup

Vegan & Plant-Based One-Pot Lemon White Bean Soup

Ingredients

2 tbsp olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 tsp dried thyme

1 tsp dried oregano

½ tsp turmeric (optional)

1 can (15 oz / 425 g) cannellini or Great Northern beans, drained and rinsed

4 cups vegetable broth

2 cups baby spinach or kale

1 lemon (juice and 1 tsp zest)

Salt and black pepper, to taste

2 tbsp chopped fresh parsley

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.

Add garlic, thyme, oregano, and turmeric. Cook for 1 minute until fragrant.

Stir in the white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Mash about ½ cup of the beans with a fork and stir them back into the soup for a naturally creamy texture.

Add spinach or kale and cook for 2–3 minutes until wilted.

Stir in the lemon juice and zest. Season with salt and black pepper.

Garnish with fresh parsley and serve warm.

Tips

Add cooked quinoa or brown rice for a heartier meal.

Sprinkle with nutritional yeast for a cheesy flavor.

Serve with crusty whole-grain bread or a side salad.