Description
A comforting and tangy Lemony White Bean Potato Soup featuring creamy cannellini beans, tender Yukon Gold potatoes, and fresh herbs. This hearty soup is flavored with lemon juice for a bright finish and is perfect for a nutritious, warming meal in just 40 minutes.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
Main Ingredients
- 4 medium Yukon Gold potatoes, diced (about 4 cups)
- 2 cans (15 oz each) cannellini or navy beans, drained and rinsed
- 4 cups low-sodium vegetable broth
Finishing Touches
- Juice of 1 lemon
- Fresh herbs (parsley or thyme), to taste
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Potatoes: Stir in the diced Yukon Gold potatoes and cook for approximately 3 minutes to let them absorb the flavors.
- Simmer Soup: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 20 minutes, until the potatoes are fork-tender.
- Season and Add Lemon: Stir in fresh lemon juice and your choice of fresh herbs, such as parsley or thyme. Season the soup with salt and pepper to your preference.
- Blend Soup (Optional): For a creamier texture, partially blend the soup using an immersion blender or carefully transfer some to a traditional blender, then return it to the pot. Stir to combine.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh herbs or a squeeze of lemon juice if desired. Enjoy your bright and hearty bowl of Lemony White Bean Potato Soup!
Notes
- You can use either cannellini beans or navy beans depending on availability and preference.
- For a richer flavor, consider roasting the garlic beforehand.
- Adjust the lemon juice to taste for more or less tanginess.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Use fresh herbs to enhance the soup’s brightness; dried herbs can substitute if fresh are unavailable but use them sparingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: white bean soup, lemony soup, potato soup, vegetarian soup, cannellini beans, healthy soup, easy soup recipe
