Vegan & Plant-Based One-Pot Lemon White Bean Soup
Vegan & Plant-Based One-Pot Lemon White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric, (optional)
- 1 can cannellini or Great Northern beans, 15 oz / 425 g, drained and rinsed
- 4 cups vegetable broth
For Garnish
- as needed fresh parsley
- as needed fresh lemon slices
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced small onion, diced carrots, and diced celery stalks to the pot. Sauté these vegetables until they are softened, which takes approximately 5-7 minutes.
⏱️ 7 min
- 2
Stir in the 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1/2 teaspoon turmeric (if using). Cook for another minute until fragrant.
⏱️ 1 min
- 3
Add the drained and rinsed 1 can of cannellini or Great Northern beans and 4 cups of vegetable broth to the pot.
⏱️ 2 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are tender.
⏱️ 20 min
- 5
Ladle the soup into bowls. Garnish with fresh parsley and fresh lemon slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan & Plant-Based One-Pot Lemon White Bean Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric, (optional)
- 1 can cannellini or Great Northern beans, 15 oz / 425 g, drained and rinsed
- 4 cups vegetable broth
For Garnish
- as needed fresh parsley
- as needed fresh lemon slices
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced small onion, diced carrots, and diced celery stalks to the pot. Sauté these vegetables until they are softened, which takes approximately 5-7 minutes.
⏱️ 7 min - 2
Stir in the 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1/2 teaspoon turmeric (if using). Cook for another minute until fragrant.
⏱️ 1 min - 3
Add the drained and rinsed 1 can of cannellini or Great Northern beans and 4 cups of vegetable broth to the pot.
⏱️ 2 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are tender.
⏱️ 20 min - 5
Ladle the soup into bowls. Garnish with fresh parsley and fresh lemon slices.
⏱️ 5 min