Description
This cozy lemon white bean and potato soup is bright, creamy, and comforting. It’s a simple one-pot meal that’s perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups low-sodium vegetable broth
- 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1/4 cup heavy cream or coconut cream
- Salt and freshly ground black pepper, to taste
- Fresh lemon slices and chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft and translucent, about 5 minutes.
- Add garlic, thyme, and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Add vegetable broth and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
- Stir in cannellini beans and cook for another 5 minutes to heat through.
- Using an immersion blender, blend about half the soup until creamy, leaving some texture. (Alternatively, transfer 2 cups of soup to a blender, blend, and return to pot.)
- Stir in lemon zest and juice. Fold in heavy cream (or coconut cream) and heat gently for 2-3 minutes (do not boil).
- Season with salt and black pepper to taste.
- Serve hot, garnished with lemon slices and chopped parsley.
Notes
For a vegan version, use coconut cream and ensure your vegetable broth is vegan-friendly. You can also add a handful of baby spinach or kale in the last few minutes of cooking for extra greens.
Nutrition
- Calories: 280 kcal
- Sugar: 4 g
- Fat: 12 g
- Carbohydrates: 38 g
- Protein: 8 g