This Lemony White Bean Soup with Quinoa is easy to throw together, with minimal ingredients, and is packed with vegetables and plant based protein from the white beans and quinoa. If you’re looking for a cozy vegan one pot meal, to enjoy this winter, this soup is for you!
This morning, we woke up to a few inches of unexpected snow and it continued to snow until the afternoon. We’ve also all been a little sick lately, so a big pot of soup sounded like the perfect lunch. This Lemony White Bean Soup with Quinoa is hearty and filling, while also being fresh and flavorful. It’s great for lunch or dinner and can easily be made ahead of time.
Why You’ll Love This Hearty Lemony White Bean Soup!
- It’s an easy one pot meal – Soup is great because it’s usually made all in one pot, which makes clean up and storage easy! Food always has such great flavor when it’s cooked all together.
- It’s packed with plant based protein – The white beans and quinoa both add tons of plant based protein to this vegan soup, which will leave you feeling full all afternoon long. Each serving has about 12 grams of protein!
- It’s hearty and cozy for the winter – Soup really does warm you from the inside out in the winter time! This soup is packed with healthy ingredients that will make you feel warm and cozy.
Lemony White Bean Soup with Quinoa Recipe Ingredients
- Vegetables – I just used the regular veggies in a mirepoix, which is common in lots of soup recipes: onion, carrot and celery. I used a white onion, but yellow is also great for soups. I also added a few cloves of fresh garlic.
- White Beans – I used Great Northern Beans because they are creamier than cannelloni. But, cannelloni have a heartier taste and texture so you can use whichever bean you like. I used canned beans to make this soup come together quickly, but you can use dried beans if you prefer.
- Quinoa – Quinoa adds protein and bulk to this soup. I just use white quinoa but the tri-color kind could also be used.
- Fresh Herbs – I like to add fresh rosemary and thyme into the soup while it’s cooking and then a little bit of fresh parsley once the soup is finished.
- Vegetable Broth – Use whatever vegetable broth you like to use. Just make sure you taste your soup before adding in extra salt because some store-bought vegetable broths have more sodium than others.
- Lemon – I like to add fresh lemon zest and juice to this soup, just at the end. Add as much as you like.
How To Make This Easy White Bean Soup Recipe
- Heat a large pot over medium heat and add olive oil. Next, add in the diced onion, carrot and celery, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir everything together and cook until veggies are softened, 4-5 minutes, stirring a few times.
- Next, add in the garlic, rosemary and thyme. Let cook together for 2-3 minutes, until nice and fragrant, before adding in the white beans, quinoa and vegetable broth. Mix together, bring soup to a simmer and then place the lid on. Turn heat down to low and let soup cook for about 25-30 minutes, until quinoa is completely cooked.
- Remove soup from the heat and stir in the lemon zest, lemon juice and fresh parsley. Season with extra salt and pepper, if needed. The amount of salt you add will depend on how salty your vegetable broth is. Serve with crackers, bread or salad and enjoy!
White Bean Soup Health Benefits
Soups have all kinds of health benefits, from what individual ingredients provide, to just filling you up with a hearty, warm meal. Soup can make you feel better when you’re sick and nourish you on cold winter days. Soups are usually filled with vegetables and beans, which all have tons of health benefits and are great to add to your diet. Let’s focus on beans today!
Beans, or legumes, are one of the healthiest foods you can eat and some people even refer to them as nature’s perfect food because they have a unique combination of protein and fiber all in one food. Eating meals that are high in both protein and fiber help fill you up and leave you feeling full longer. This allows you to eat a smaller amount of food, while still feeling satiated. Because of this, beans are great for helping to maintain a healthy weight and improving cardiovascular health.
Soup Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this soup gluten free? Yes, as long as you use a gluten free vegetable broth.
- Can dried white beans be used instead of canned? Yes, you can use dry beans but I haven’t made this recipe using dry beans before so I don’t have many tips at this point. Will update recipe if I do though!
- Can this soup be frozen? Yes, allow soup to cool thoroughly before storing in an airtight, freezer friendly, container. Freeze for up to 3 months.
- How long does soup last in the refrigerator? If stored in an air-tight container in the refrigerator, white bean soup should last about 4-5 days. Re-heat in microwave or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Hearty Vegan Soup Recipes?
Smoky Black Bean and Sweet Potato Soup
Easy Roasted Butternut Squash Soup
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Lemony White Bean Soup with Quinoa
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Lemony White Bean Soup with Quinoa is easy to throw together, with minimal ingredients, and is packed with vegetables and plant based protein from the white beans and quinoa. If you’re looking for a cozy vegan one pot meal, to enjoy this winter, this soup is for you!
Ingredients
- 2 teaspoons olive oil
- 1/2 diced yellow or white onion
- 1 1/2 cups small diced celery
- 1 1/2 cups small diced carrots
- 2–3 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoon finely chopped fresh thyme
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1/2 cup quinoa, that’s been rinsed well
- 4 cups vegetable broth
- 1 teaspoon lemon zest
- 1–2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and add olive oil. Next, add in the diced onion, carrot and celery, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir everything together and cook until veggies are softened, 4-5 minutes, stirring a few times.
- Next, add in the garlic, rosemary and thyme. Let cook together for 2-3 minutes, until nice and fragrant, before adding in the white beans, quinoa and vegetable broth. Mix together, bring soup to a simmer and then place the lid on. Turn heat down to low and let soup cook for about 25-30 minutes, until quinoa is completely cooked.
- Remove soup from the heat and stir in the lemon zest, lemon juice and fresh parsley. Season with extra salt and pepper, if needed. The amount of salt you add will depend on how salty your vegetable broth is. Serve with crackers, bread or salad and enjoy!
Notes
Soup can be stored in the refrigerator, in an airtight container, for about 4-5 days.
Soup can be frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American
So easy to make. It is delicious and very filling! I know I will be making this quite often this winter.
I’m so glad to hear you enjoyed it, Alice!!