Seaside Lemon Thyme White Bean Soup
A comforting white bean soup brightened with fresh lemon and thyme, evoking the fresh coastal air just blocks from the beach. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs cannellini beans, cooked, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cannellini beans, cooked
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp fresh thyme leaves
- 3 tbsp fresh lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and become fragrant.
- Step 2: Add 4 minced garlic cloves and 1 tbsp fresh thyme leaves to the pot, cooking for 1 minute until aromatic.
- Step 3: Stir in 2 cups cooked cannellini beans and 4 cups vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Step 4: Using an immersion blender, partially puree the soup to create a creamy texture with some bean chunks remaining.
- Step 5: Stir in 3 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer for an additional 5 minutes to meld flavors.
- Step 6: Serve topped with 2 tbsp chopped fresh parsley for a bright finish reminiscent of fresh garden herbs near the Carmel coast.
Frequently asked questions
How long does Seaside Lemon Thyme White Bean Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seaside Lemon Thyme White Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cannellini beans, cooked from drying out.
Can I substitute ingredients in Seaside Lemon Thyme White Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seaside Lemon Thyme White Bean Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Seaside Lemon Thyme White Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
