White Bean Soup (with Potato Lemon and Thyme)
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There’s just something magical about a big bowl of soup on a chilly day. This hearty white bean number is packed with creamy potatoes, bright lemon, fresh garlic, and thyme. It’s cozy, filling, and comes together with minimal effort.
Total win for when you need something comforting that doesn’t take all afternoon. The whole family even gave it the thumbs up, which never hurts.
This simple soup is warm, but is really bright too with the addition of the lemon. Using fresh thyme is key (in my opinion), but dried works JUST FINE. Switch it out for dried rosemary, or a fresh rosemary spring if you prefer!
Try my Tuscan White Bean Soup, too. Or, Black Eyed Pea Soup, my Black Bean Soup or my Vegetable Barley Soup (take your pick!)
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- 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 on hand.
Love White Bean Recipes? Check out White Bean Hummus, or White Bean Salad, for some amazing flavors.
Meal prep
This recipe is a great option for freezing. I make different batches of healthy soup, eat a bowl and freeze 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.
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!
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!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Olive oil. Just a little olive oil to sauté the onions with. Butter can also be used.
- Onion. Dice this up finely.
- Chicken stock. You can use chicken broth or vegetable broth if you prefer.
- Potatoes. Any kind of potato works!
- Minced Garlic. Crush this up finely.
- Thyme. I prefer to use fresh herbs when I can find them, but dried thyme works too. Italian seasoning or a rosemary sprig can also be used.
- Lemon. We’ll use both the zest and the juice/
- White beans. Any type of white bean will work. I have used great northern beans, cannellini and navy beans. They all have a creamy texture that makes this soup epic.
- Milk. 2% or whole milk is just fine.
- Seasoning. Just a little kosher salt and black pepper is good. You could also use some parmesan cheese or sprinkle of red pepper flakes.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMaking the soup. Heat the chicken stock until simmering. In a large pot or Dutch oven 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 heat to medium 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, hand blender or food processor 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.
Kylee’s Notes
Substitutions/Additions
This can be made vegan by using plain almond milk instead of the regular milk, and by using vegetable broth.
Use dried 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 dry 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 to do with leftovers?
Store in a sealed container in the refrigerator, or freeze for up to 3 months.
Freezing instructions
This recipe can be frozen for a few months.
Store in airtight containers in the freezer. Thaw, heat and serve.
More recipes to love
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
Equipment
Ingredients
- 4 cups chicken stock heated
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 medium potatoes peeled and diced
- 2 cloves garlic minced
- 2 teaspoons thyme chopped
- 1 teaspoon lemon zest
- 15.5 oz white beans (navy or cannellini), drained and rinsed
- juice of a half of a lemon
- 3/4 cup milk
- salt and pepper
Instructions
- Heat the 4 cups chicken stock until simmering.
- In a large saucepan heat 1 tablespoon olive oil over medium-high heat and cook 1 cup onion until softened.
- Stir in the heated chicken stock (or chicken broth), 3 medium potatoes, 2 cloves garlic and 2 teaspoons thyme, and 1 teaspoon lemon zest.
- Bring to a boil. Reduce the heat, and simmer for 15 minutes (stirring occasionally) or until potatoes are tender.
- Stir in the 15.5 oz white beans.
- Blend soup with an immersion blender, leaving a few chunks for texture!
- Add juice of a half of a lemon and stir, then add 3/4 cup milk.
- Cook over low heat for 5 minutes or until heated thoroughly.
- Season with salt and pepper to taste.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in October of 2014. It was republished in August of 2022.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I didn’t even use stock of any kind. May have used more beans, lemon juice and thyme than called for. I used heavy cream instead of milk.