Lemony White Bean Soup with Quinoa

This Lemony White Bean Soup with Quinoa is easy to throw together and requires minimal ingredients. The white beans, vegetables, and quinoa pack in nutrients and protein, so if you’re looking for a cozy, vegan one-pot meal to enjoy this winter, this is the soup for you!

This morning, we woke up to a few inches of unexpected snow that continued on into the afternoon. We’ve also all been a bit 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 quick and easy. Food has such great flavor when the ingredients are all cooked together.
• It’s packed with plant-based protein – The white beans and quinoa 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! This soup is packed with healthy ingredients that 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 are common in many 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. However, cannelloni are heartier in 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 used white quinoa, but tri-color could also be used.
• Fresh Herbs – I like to add fresh rosemary and thyme to the soup while it’s cooking and then a bit of fresh parsley once it’s finished.
• Vegetable Broth – Use whatever vegetable broth you like, just make sure you taste your soup before adding in extra salt, as some store-bought vegetable broths have more sodium than others.
• Lemon – I like adding fresh lemon zest and juice to this soup at the end.  Add as much as you like.

How To Make This Easy White Bean Soup Recipe

1. Heat a large pot over medium heat and add olive oil. Next, add 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.
2. Next, add 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 the soup to a simmer, and then place the lid on. Turn the heat down to low and let the soup cook for about 25-30 minutes until the quinoa is completely cooked.
3. Remove the 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 so many health benefits. From the individual ingredients to filling you up with a hearty, warm meal, soup can make you feel better when you’re sick and nourish your body on cold winter days. Soups are usually filled with vegetables and beans, all of which 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 refer to them as nature’s perfect food because they have a unique combination of protein and fiber. Eating meals high in protein and fiber fills you up and leaves you feeling full longer, which allows you to eat a smaller amount of food while still feeling satiated. Because of this, beans are great for maintaining 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 have yet to make this recipe using dry beans, so I don’t have many tips. I will update the recipe if I do, though!
• Can this soup be frozen? Yes. Allow the soup to cool thoroughly before storing it 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 the 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

Vegetarian Tortilla Soup

Easy Roasted Butternut Squash Soup

Curried Lentil Quinoa Soup

Roasted Root Vegetable Soup

Lemony White Bean Soup with Quinoa

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• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 4-6 1x
• Diet: Vegan

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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!

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. 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