The Vegan 1-Pot Lemon White Bean Soup is tasty and has 255 kcal per serving. Takes 45 minutes to prepare this meal. Serve it at holidays, events, lunches, feasts, dinners, festivals, get-togethers, or functions. It contains olive oil, yellow onion, carrots, celery, garlic, dried thyme, black pepper, white beans, dried oregano, salt, low-sodium vegetable broth, spinach, lemon juice, parsley, and lemon zest. All the ingredients in this dish are nut-free & gluten-free. We may pair it with garlic bread, mixed green salad, roasted vegetable panini, whole wheat bread, vegan Caesar salad, avocado toast, vegan parmesan, or parsley. You may keep this Vegan 1-Pot Lemon White Bean Soup in the refrigerator for 4 days.
STATS:
- Total Time: 45 minutes
- Course: Main
- Diet: Vegan
- Calories: 255 kcal
- Serving Size: 1½ cups
- Cooking Time: 30 minutes
- Servings: 6
- Cuisine: Mediterranean
- Prep Time: 15 minutes
EQUIPMENT:
- Large soup pot
- Wooden spoon
- Measuring spoons
- Citrus juicer
- Ladle
- Knife
- Cutting board
- Measuring cups
INGREDIENTS:
- 1 medium diced yellow onion
- 2 medium diced carrots
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 4 minced garlic cloves
- 1 tsp lemon zest
- 2 tbsp olive oil
- ½ tsp black pepper
- 2 cups baby spinach
- 1 tsp salt
- 2 cans drained white beans
- 4 cups low-sodium vegetable broth
- 2 tbsp lemon juice
- 1 tsp dried thyme
- 2 stalks diced celery
INGREDIENT NOTES:
OLIVE OIL:
- It helps to cook the vegetables and makes a rich base of the soup. Olive oil gives a smooth taste that works well with the herbs and lemon. You may use avocado oil as per your preference.
YELLOW ONION:
- Onion gives natural sweetness and a flavorful base to the soup. It gets soft after cooking and blends well in the broth. You may use white onion as an alternative.
CARROTS:
- They maintain the bright lemon taste and make the soup satisfying. Carrots give color and sweetness to the recipe. You may use sweet potatoes as another idea.
WHITE BEANS:
- Beans make the soup filling and creamy. You may use chickpeas as a substitute.
VEGETABLE BROTH:
- This broth makes the flavorful base of the soup. Low-sodium broth controls the salt and sodium level in the soup as well. You may use vegetable stock as another option.
INSTRUCTIONS:
- First, warm olive oil in the soup pot over a moderate flame.
- Cook celery, carrots, and onion for eight minutes.
- Then add garlic, thyme, salt, oregano, and black pepper for one minute.
- Add white beans and vegetable broth, then gently boil the ingredients.
- Reduce the heat to low then for 20 minutes simmer the soup.
- Mash 1 cup beans with the spoon and stir in spinach, then cook for 2 minutes.
- Add lemon juice, parsley, & lemon zest, then adjust the seasoning as desired.
- Lastly, serve the soup with bread or crackers.
TIPS:
- Fresh lemon juice gives the brightest taste in the soup.
- To make the soup creamy, mash some of the beans then add in the recipe.
- Include spinach at last so it stays bright green for longer.
- Cool the soup for ten minutes, then serve for better taste.
STORAGE INFORMATION:
FRIDGE:
- Include the cooled soup in the box to keep for 4 days.
FREEZER:
- Freeze the dish in the vessel for 90 days.
FAQs:
Are dried beans good to include in this recipe?
- Yes, you may cook them properly and then include them in the soup.
Can we add more vegetables in this recipe?
- Yes, you may add zucchini, kale, peas, or mushrooms as per your choice.
How to make this soup creamier?
- You may blend some of the soup or add a little cashew milk.
NUTRITIONAL INFORMATION:
Net Carbs: 24 grams
Total Carbs: 32 g
Fiber: 8 grams
Protein: 11 g
Iron: 3.4 milligrams
Calcium: 110 mg
Vitamin A: 5,450 IU
Sodium: 540 milligrams
Calories: 255 kcal
Potassium: 690 milligrams
