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A rich, filling white bean soup made with potato, lemon, fresh garlic and thyme perfect for cold days when you need a warm bowl of comfort!
Aaah, it’s soup season!! Comfort food central! To me, there’s nothing better than a bowl of warm homemade soup to begin a meal or even BE the meal.
I’m making different batches of soup lately, eating a bowl and freezing the rest in 1 serving sized containers. That way, whenever I need lunch or dinner – I have plenty to choose from and don’t get sick of eating an entire batch of one soup.
This soup is warm and comforting but is really bright too with the addition of the lemon. Using fresh thyme is key (in my opinion), but I’m sure dried would work JUST FINE. Switch it out for rosemary if you prefer!
I hope you love this soup as much as we do!
Is white bean soup good for you?
Yes! beans are pretty low calorie and nutrient-dense. They’re loaded up with protein and minerals and some fiber. It’s great for those wanting to shift some weight since beans are filling!
Why this recipe works
- Filling. Beans mean you’ll be fuller on less!
- Easy. You can make this soup in under 30 minutes
- Delicious. This is uber-important!
- Budget friendly. No fancy ingredients, just good food you probably already have
Kylee’s Notes & FAQs
Substitutions/Additions
This can be made vegan by using plain almond milk instead of the regular milk, and by using vegetable broth.
Use rosemary instead of thyme if that’s what you have!
What is the best white bean?
Any are good! Cannellini beans (aka white kidney beans), great northern and navy beans all work the same way in this recipe.
This recipe uses canned beans, not dried beans. That’s why the cooking time is so low! If you’d like to use dried, you’ll need to soak and cook them ahead, possibly in your slow cooker or pressure cooker.
What do do with leftovers?
Store in a sealed container in the refrigerator, or freeze for up to 3 months.
What to serve with White Bean Soup?
Crusty bread is always a good option. You could try these 30 minute dinner rolls if you’re in a pinch!
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
Making the soup
Heat the chicken stock until simmering.
In a large saucepan heat olive oil over medium-high heat and cook onion until softened.
Stir in the heated chicken stock (or chicken broth), potatoes, garlic and thyme, and lemon zest.
Bring to a boil. Reduce the heat, and simmer for 15 minutes (stirring occasionally) or until potatoes are tender.
Stir in the beans.
Blending, seasoning & serving
Blend soup with an immersion blender, leaving a few chunks for texture!
Add lemon juice and stir, then add milk.
Cook over low heat for 5 minutes or until heated thoroughly.
Season with salt and pepper to taste.
More delicious soup:
- Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES:
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Source: Slightly adapted from theprettybee.com
White Bean Soup with Potato, Lemon and Thyme
Ingredients
- 1 Tbs olive oil
- 1 cup onion chopped
- 4 cups chicken stock heated
- 3 medium potatoes peeled and diced
- 2 cloves garlic minced
- 2 tsp thyme chopped
- 1 tsp lemon zest
- 15.5 oz can white beans (navy or cannellini), drained and rinsed
- 3/4 cup milk
- juice of a half of a lemon
- Salt and pepper to taste
Instructions
- Heat the chicken stock until simmering.
- In a large saucepan heat olive oil over medium-high heat and cook onion until softened.
- Stir in the heated chicken stock (or chicken broth), potatoes, garlic and thyme, and lemon zest.
- Bring to a boil. Reduce the heat, and simmer for 15 minutes (stirring occasionally) or until potatoes are tender.
- Stir in the beans.
- Blend soup with an immersion blender, leaving a few chunks for texture!
- Add lemon juice and stir, then add milk.
- Cook over low heat for 5 minutes or until heated thoroughly.
- Season with salt and pepper to taste.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in October of 2014. It was republished with updated photos in November of 2020.
