White Bean & Lemon Soup
Silky broth, soft beans, leafy greens, and a squeeze of lemon.
vegetariangluten-freeEasy3–4 servings
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
- 2 tbspgarlic-infused olive oil
- 1/2 cupleek or scallion green tops— sliced
- 2carrots— diced small
- 1zucchini— diced small
- 4 cupslow-sodium vegetable broth
- 1 can (15 oz)cannellini/white beans— rinsed very well
- 2 cupsbaby spinach
- 1lemon— zest + juice
- 2 tbspparsley— chopped
- to tastesalt & pepper
FODMAP:Canned beans that are rinsed reduce FODMAPs — keep to ~1/4–1/3 cup per serving. Use only leek/scallion greens and infused oil.
Directions
- 1
Warm infused oil in a pot. Soften leek greens, carrot, and zucchini with a pinch of salt, 5–6 minutes.
- 2
Add broth; simmer 10 minutes until veg are tender.
- 3
Stir in beans and spinach; cook 2–3 minutes more.
- 4
Finish with lemon zest/juice and parsley; season to taste.
Swaps & substitutions
- Protein bump: add 1 whisked egg streaming into the hot soup (egg-drop style).
- Grain add-in: cooked rice or quinoa (small portion).
- Herb swap: dill or chives are great with lemon.
Nutrition (per serving)
- calories
- 220
- protein
- 10 g
- carbs
- 32 g
- fat
- 6 g
- fiber
- 7 g
- sodium
- 540 g
Estimates; ingredients and brands vary.
Storage & make-ahead
- Refrigerate up to 4 days; brightens with a fresh squeeze of lemon on reheat.
- Beans continue to soften; keep them al dente if you plan to store.
Put this into practice
Gutlie turns tips like these into a tiny daily plan.