Nourishing White Bean and Lemon Soup is a vegetarian, fiber-filled meal ready in just 40 minutes. A one-pot meal perfect for make-ahead lunches or easy weeknight dinner.
Why You’ll Love this White Bean Soup:
This escarole and bean soup is equal parts hearty and healthy–perfect for cozy weeknight cooking. Two types of beans lend fiber and protein to make this vegetarian soup super satiating.
Also in the mix is a slew of aromatics, bright strokes of lemon, and woodsy notes of rosemary. Escarole adds bulk to the broth, which becomes soft and mellow after being simmered. And to finish, Parmesan cheese lends savory depth and richness.
As with most soups, the longer it sits, the better it gets, making it a great make-ahead candidate. Serve with crusty bread and a final flourish of cheese, and this soup will become an instant family favorite.
How to Make White Bean Soup:
I have a special trick for turning broth-based soups into creamy pots of bliss. While there IS dairy in this soup (ahem, Parmesan cheese), there’s no need for milk or cream to achieve the creamy consistency. So, what’s the secret? …Blended beans!
That’s right: blend one can of Cannellini beans with 1 cup of broth and you get a velvety-smooth base to bulk up the body of soups. I typically do this in my Nutribullet, however you could also use a countertop blender or food processor. Not only does this method help scale back on saturated fat, it adds even more fiber and key nutrients!
Any soft white bean will work: Cannellini beans (or White Kidney beans), Navy beans, or Great Northern beans.
Escarole Substitutions
Let’s start by talking about what escarole even is. You may know it best as the wilted green in Italian Wedding Soup.
Escarole is part of the chicory family, which means it’s a bitter green in the same category as endive and radicchio. Flavor-wise, it’s not as bitter as the other chicories, however is more assertive than, say, romaine. It’s sold in bunches that look similar to a head of lettuce with wide, wavy leaves. If your grocery store carries it, it’s typically stocked in the bins by the heads of romaine and kale.
However if your grocery store doesn’t carry it, don’t freight! You can substitute the escarole for kale, chard, or even mustard greens.
How to Freeze, Thaw, and Reheat:
Eat a bowl tonight—and freeze a batch for later! Freezing leftovers of this soup will boost your meal prep game, and keep weeknights simple. Plus, this escarole and bean soup can be thawed and reheated in just 30 minutes.
And since it’s vegetarian, it will last in the freezer for up to 3 months. Here is how to freeze, thaw, and enjoy all winter long:
- Freeze: Cool soup to room temperature, and then seal it a large zip-top plastic freezer bag. Lay bag flat in freezer, and freeze for up to 2 months.
- Thaw: Microwave soup in bag at 50% power for 3 to 4 minutes, or until pliable.
- Reheat: Pour soup into a saucepan and heat over medium until soup is warmed through. At this point, I love to add fresh garnishes to give it a facelift. For example, lemon zest, freshly grated Parmesan, and/or chopped herbs.
How Many Calories are in a Cup of White Bean Soup
This soup is gluten-free, fiber-filled, and heart healthy. It’s also brimming with good-for-nutrients, including vitamins C and K, beta carotene, and plant-based protein. Plus, it’s less than 360 calories per cup with a whopping 15 grams of plant protein.
If making dairy-free, you can swap the Parmesan for nutritional yeast and still get that savory edge. Another option is to drizzle some olive oil overtop right before serving to add extra body and richness. Either way, this soup will satisfy vegetarians and omnivores alike. If you give this escarole and bean soup a try, be sure to tag @dishingouthealth so I can see your beautiful creations! And be sure to follow dishingouthealth on Pinterest and Facebook for the latest recipes, food and nutrition inspo, and more.
More Healthy Soup Recipes to Try:
Slow Cooker Golden Lentil Soup
Nourishing Winter Minestrone Soup
Nourishing White Bean and Lemon Soup
Ingredients
- 2 15-oz. cans Cannellini beans, rinsed and drained
- 4 cups lower-sodium vegetable broth divided
- 2 Tbsp. olive oil
- 1 yellow onion finely chopped
- 2 large carrots finely chopped
- 1 tsp. each kosher salt and freshly cracked black pepper
- 4 garlic cloves minced
- 1 15-oz. can chickpeas, rinsed and drained
- 3 tsp. finely chopped fresh rosemary
- 1 bunch escarole roughly chopped (sub lacinato kale or chard)
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan cheese plus more for garnish
Instructions
- Combine 1 can of Cannellini beans and 1 cup of broth in a blender; blend until completely smooth. Set aside.
- Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, stirring occasionally, about 6 or 7 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
- Stir in blended bean and broth mixture, remaining 3 cups broth, and chopped escarole. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it may clump).
- Ladle soup into each of 6 bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread.
Notes
Nutrition
This soup is perfect year round. My co-worker asked for the recipe. My Father asked for the recipe. I was never a lover of chickpeas but this recipe converted me. Amazing. Vibrant. I love it.
Loved loved this dish!
So I was camping and short on some of the ingredients and did a swap on a couple of items!
Used black beans instead of the white beans, kale instead of escarole, and a lime instead of a lemon. I needed to be creative with what I had on hand!!! Added a some spices I had in the RV, and this came out AMAZING!!!
Thank you for sharing!!
I have made this for my family (I’m the only gluten free vegetarian- they all eat meat!) probably no less than 20 times at this point…and it’s always a favorite! It’s a perfect year round soup- hearty enough for colder months but somehow light enough for warmer ones too! Definite keeper!
Absolutely delicious!!!
I’m so glad you enjoyed it!! Thank you for taking the time to leave a review!
This is my absolute favorite soup to make and enjoy any time of year. It’s full of nutritious ingredients, but is still filling and satisfying! I have also made large containers for sick friends to help them while they recover. The lemon is key — it’s vibrant and fresh, and really elevates the flavor. You can easily skip the Parmesan if you’re wanting dairy-free or vegan.
Hi Samantha – I’m so glad you love this one! Thank you for taking the time to leave a review!
So easy and delish. A staple in our house that everyone loves.
Healthy and delicious!! I made this for lunch one cold day and froze the leftovers in 1 cup servings. They reheated beautifully, making easy lunches later.
Oh gosh ! Yes, this was so delicious, levels of flavor, and hearty.. did I mention easy!
We added sliced jalepenos and then we even put croutons on the top ( instead of eating with bread).
This recipe is going into our trove of ALWAYS make.
The lemon was on POINT!
THANK YOU!!
Hi Heather – I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a review!
Oh it was so yummie. Nourishing and tasteful. The whole family liked it even the picky one’s. Thank you Jamie
AMAZING!! Loved this soup so much! I ended up using bok choy as the green vegetable and it was hearty an delicious! Just gave the recipe to my mom and she is making it today! Thank you so much!!
This is hands down the best soup I’ve ever made! The combination of flavors is to die for. Thank you!
Very good – and quite easy / quick to prepare. The lemon really makes all the difference. Perfect for today’s snow storm!
One of the most delicious soups we e ever made! Love the lemon zest for a zing!
Love this soup (and most of your recipes really!). I can rarely find escarole so I’ve been using collard greens and they work very well.
Hi Siobahn – so glad you love this one! Thank you for coming back and leaving a review!
HI!
I had this recipe on my phone, bought the ingredients and then lost the recipe! I was so disappointed! However, I just found it and am sooo happy as it sounded so delicious and couldn’t wait to make it! So tonites dinner!!!
Love this soup! Super easy for weeknights, or make ahead and reheat. Will definitely make again!
Oops, think I forgot the stars in my post!
Really enjoyed this soup! It was healthy and delicious and even my “meat-only” husband loved it. Thanks for helping start this new year on a healthier note. Will be making more of your recipes.
Fantastic soup! I used spinach and added leeks, which I highly recommend!
I made this recipe tonight. I added celery because I really like how celery, onions and carrots go together when sauteing . I didn’t add escarole because I have never had it before. The lemon really made the soup delicious. My husband and I loved the soup and I will be making this recipe again. I’m anxious to see what other soup recipes you have.
I’m so glad you enjoyed it, Jamie! Thank you for taking the time to leave a review!
I had some celery on hand and also added. Could not find escarole, so tried chard leaves. Oh my goodness, this was delicious!
This recipe looks delicious! If I sub nutritional yeast for Parmesan, is it a 1:1 ratio?
I was looking for something hearty and healthy after a week of indulging, and this totally fit the bill!
Hi Katie – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
Fabulous soup! Easy to make and loaded with healthy ingredients. Makes you feel like your glowing from the inside out!
I’m so thrilled you enjoyed this one, Thia! Thank you for taking the time to leave a review!
This was fantastic. My husband ate it, and honestly if you all knew him better, this review could end there and you’d know a miracle occurred. It felt exceptionally wrong to add lettuce to soup, but I trusted in the recipe and it’s fantastic. I was actually sad putting the leftovers in the freezer. See you again someday, new friend.
Adding this to the must try list.
Looks super YUMMY! Going to have to try this.
What a wonderful soup ! Very quick and easy to make . The flavors are great and it is very filling. Will make again for sure !
Hi Lillian–I’m so thrilled you enjoyed this recipe! Thank you so much for taking the time to leave a review!
How much is a serving size? 1 cup? 1 1/2 cups? When trying to count calories, it’s difficult when the serving size isn’t listed. Thanks!
This is my absolute favorite soup to make, especially when I ‘m sick. I decided to add 1/4 tsp. Crushed Red Pepper for the first time today because I ‘m so congested. Lol! Besides that, I always prep the soup exactly as written. Thanks for sharing.
Hands down one of the best soups I’ve ever made! Thanks for sharing! Perfection!
Kiera, I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a rating and review.Cheers,
My husband just had a heart attack and I was looking for some heart healthy recipes. I came across this recipe and thought it sounded perfect! I made it and it was delicious. Thank you!!
Hi Teri,
Oh I’m so glad you enjoyed this one! I hope it felt nourishing for you and your husband after experiencing such a health scare. Sending all the well wishes.
Cheers,
Love this recipe! I made it in the instapot with dry beans and it was delish! Thanks for this recipe!
I’m so glad you enjoy it, Erin! Thanks for taking the time to leave a review!
So glad we gave this one a try!! Super simple and even my picky kids and in-laws loved it. Everyone agreed this should be a staple for us.
Hi Laura, I’m so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
Very tasty! The lemon gives a hearty soup a very fresh taste. Will definitely make again!
Hi Tara, I’m so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
SO GOOD! My idea of a perfect meal, served with French bread. I can’t find escarole at my grocery, so I use kale, and it is delicious. I’ve made this twice already. My husband and I both love it!
I’m so glad you enjoyed the recipe, Paula! Thank you so much for taking the time to leave a rating and review.
This soup is so good!!! It’s super easy and quick to make and really hits the spot! It’s become a weekly staple in our house. I’ve been using spinach or kale instead of escarole and it works great! Love the lemon at the end. It really brings this whole dish together!
I’m so glad you enjoyed the recipe, Jessie! Thank you so much for taking the time to leave a rating and review.
Super easy to make and delicious! My whole family loved it 🙂
I’m so glad you enjoyed it, Mikenzie! Thank you for taking the time to leave a review!
Easy to make and delicious soup! I added a parmesan rind to the pot and allowed it to simmer.I substituted fresh spinach and used Better than Bouillon Roasted Vegetable base.
I’m so glad you enjoyed it, Jennifer!! Thank you so much for taking the time to leave a review!
Perfect. I used spinach and bone broth instead as it’s what I had and it worked well. Topped with pine nuts and added some adobo seasoning. Left out the rosemary as I generally don’t care for rosemary (I also was being lazy and didn’t want to walk to the garden in the cold night). The soup is well balanced and flavorful.
Delicious!!
Who knew beans could be deep, rich, and bright all at the same time? Satisfying, filling, and delicious. Highly recommend!
Incredible soup! So well balanced. Creamy, brights, hearty. Full of flavor and wonderfully texturized. 10/10!
This soup is unreal. Very filling but doesn’t make you feel sluggish. Provides some great energy and lots of flavor!
SO glad you enjoyed it, Megan! Thank you for leaving a review!
This was great! I didn’t have rosemary to used dried herbs de provence, basil and fennel seeds. Added some aleppo pepper to finish.
Fantastic!
I’m so glad you enjoyed the recipe, Kathleen! Thank you so much for taking the time to leave a rating and review.
This is one of my favorite soups! I make it all the time. My kids (5 & 7) devour it and don’t complain when I serve it for dinner, then lunch and then dinner again. Thank you for such a great recipe!
I’m so glad is a hit, Kate! Thank you for taking the time to leave a review!
Like many others, I made this soup after seeing all the great reviews. Certainly didn’t disappoint. Only had 1 can of Cannelloni beans, so I used 2 cans chickpeas instead (1 for blending) and subbed kale. Amazing recipe! The lemon and rosemary combo is delicious and light, but oh so nourishing!
Delicious and comforting!!
I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
Made this yesterday and loved it! Also really appreciate that it does not require a bunch of unique ingredients, but instead it’s stuff I actually have already or can easily stock. Will definitely be making this again! Thanks!
I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
This is a five star soup! In fact every recipe I’ve tried from Dishing out Health is five stars. I saw this soup on a cold day and decided to gather up the ingredients. I was most intrigued by the lemon! It is a standout ingredient! I’ve never cooked with escarole before but I decided to try it. I only had one panic when my soup looked more like a salad but it cooked down quickly. The soup came out perfectly! I’ve immediately shared the recipe with everyone I know. I was tempted not to freeze any because it was so good I know I’m going to want to eat it. But future me will be happy to have some to defrost later. Do not delay! Make the soup!
I’m so glad the recipe was a hit, Shani! Thank you for taking the time to leave a review!
The perfect post-holiday soup to fuel you up on nourishing, cozy foods!
This soup exceeded my expectations (which were high based on the glowing reviews!). It is absolutely delicious and such a wonderful balance of flavors and texture. Like another comment suggested, I waited until the very end to add the greens (used kale) so that they kept their color. Once wilted I added the Parmesan. My husband went back for more THREE times! Served with salad and crusty bread. Looking forward to making this again :). Thank you!
I’m so glad you enjoyed the recipe, Caroline! Thank you for taking the time to leave a review!
So good and it uses CANNED beans. Takes no time at all to make and is healthy and a family favorite. That touch of lemon zest really makes it 👌🏼
Woohoo! So glad you enjoyed it, Morgan!
We are in quarantine after being exposed to. COVID-19, so we were looking for recipes to use ingredients we had on hand. This soup we perfect . I added spinach, since that was the only green still left in the house. Thanks so much for sharing.
Thank you for taking time to leave a review, Cindy! I’m so glad the soup recipe was a hit.
This soup is really delicious! It’s creamy, fragrant, and the fresh lemon really makes it sing. I made it with homemade chicken broth, and I didn’t have any kale or escarole so I used fresh spinach leaves instead. We loved it! This came together easily, and will definitely be something I make again and again.
This soup is so so SOOOOOOOOOOOOOOOOOOOO GOOD!!!! Annnnd… both of my kids (8 and 6 1/2) who don’t eat cooked carrots or beans, liked it!!!! This will definitely be one of my Go Tos!
Oh I’m SO thrilled to hear that, Jennifer!! Thank you so much for taking the time to leave a review!
This recipe was perfect!! I did add in a tiny bit more broth after cooking, but would have been great either way. Love the flavours of lemon, rosemary and kale they balance each other out so well. Thank you so much for the recipe it’s a 10/10 for me!
Hi Katrina,
I’m so glad you enjoyed it!! Thank you so much for taking the time to leave such a fab review.
I just made this soup tonight and it was DELICIOUS! I’m not even a soup type of girl but I will definitely continue making this. I added some potatoes in there and I can’t get enough. So glad I tried this out 🤗
Sally, I’m so glad you enjoyed this recipe! Thank you for taking the time to come back and leave a review!
I loved this soup! I made a few adjustments based on what I had in the kitchen! 🙂 I used lime instead of lemon and some nutritional yeast instead of parmesan cheese as other readers suggested (however, I look forward to trying this with vegan parmesan cheese next time I have it!). I also didn’t have greens to add, but I still enjoyed it without! My husband and I both enjoyed this soup and I’m so excited to have a new soup recipe! Thank you!
Hi E, I’m so thrilled you and your partner enjoyed this recipe!! Thank you so much for taking the time to come back and leave a review!
This is a super delicious soup with flavor combinations that take white beans to a whole new place. I would never think to combine beans with lemon zest and rosemary. Brilliant!
Light yet so hearty and flavorful. I loved the mix of lemon and rosemary. Thank you for the easy recipe!
I’m so glad you enjoyed it! Thank you for taking time to leave a review!
Hey there, looks Delish! I track macros and see that you have a serving listed as 1g but assume what you’ve listed as values for the categories is actually for 100g? Is that correct?
Hi Krista–sorry for the confusion on that. The recipe generator automatically inputs the 1 gram amount. The soup serves 6, so estimated serving size is roughly ~1 1/2 cups. Hope that helps!
I made this last night, but I’m not currently eating dairy. Without the Parmesan/parmesan rind, I’m finding it hard to find a flavor balance. Do you have any suggestions on how to tone down the lemon a bit without dairy? I love the texture of this soup, and all the ingredients in it, and I’m fond of lemon for flavor- the lemon is just over-powering the other flavors in this without the cheese for balance.
Hi there! I would add 1 to 2 tsp. of white miso paste in lieu of the Parmesan. I know a few others have used a couple Tablespoons of nutritional yeast, too.
I made this soup yesterday for my vegetarian son and daughter-in-law. Everyone loved it, including the non-vegetarians, and went back for seconds. I followed the recipe exactly, with the exception of the rosemary. We ground it for my DIL who doesn’t like rosemary bits in her throat. It gave it the same great flavor and everyone was happy. The recipe was easy to make. This one is a keeper. Thanks for sharing.
Hi Lindsey, I’m so glad the recipe was a family success! Thank you so much for taking time to leave a review.
Great for make ahead lunches. Definitely my go to soup recipe. So delicious! I make it with kale and it always comes out great.
Hi Melissa, I’m SO glad you enjoy the recipe! Thank you for taking time to leave a review!
Love the flavors and ease of this soup!
SO DELICIOUS!!! I never follow a soup recipe completely but the ingredients seemed really balanced so I followed it and it was DIVINE. Definitely a new family favorite. Thank you!!
I’m so glad it was a hit, Gracie! Thanks so much for taking time to leave a review.
Fantastic soup!! I used lacinato kale for more texture and it held up great for leftovers!
So glad to hear! Thank you for taking time to leave a review!
Absolutely delicious & so easy to make!
Thank you so much for taking time to leave a review, Sarah!
I made this today! Great! I put a Parmesan rind in it too. I always do with soup like this!!
This recipe was a favorite of my husband and daughters, as well as mine. Thank you so much for sharing this nutritious flavorful recipe.
I’m so glad your family enjoyed the recipe, Carrie. Thank you for taking time to leave a review!
Such a yummy soup!!
This is a favorite in my house! Even my picky ate some with extra cheese
Just made this, & LOVE! Lemon zest & juice tastes FRESH!
Hi Robin–I’m so thrilled you enjoyed the soup! Thank you taking time to leave a review–it’s much appreciated!
Easy and exceptionally delicious will he making this over and over. Thank you!
My mom made this for me over Easter weekend and Dre
Popes it off bc we were social distancing/quarantined. We LOVE it! We call it “Easter beans”!
Hello!
I was wondering about the nutrition facts, and how much a serving is. It does say a gram, is that right, or am I reading it wrong/not understanding correctly?
Hi Samantha! The serving is about 1 1/4 cups! The gram measure is inaccurate and just auto populates for some reason. Sorry about that!
I just made this and it is great!!!! I added a little lemongrass paste and ginger paste because I had them. I always triple or quadruple garlic,. I may have a garlic problem 😬. Also added spinach because I did not have the other greens. I will definitely be making this soup alot!!! It was also souper easy!!!
That sounds fabulous!! SO glad it was a hit! Thank for you taking time to leave a review.
This was awesome! My teenager asked when we will have it again! I’m excited to browse your site for more recipes!
Cannellini beans are my favorite so I HAD to make this soup! So so hearty and soul warming, it is one of our favorite cozy meals!!
So glad it was a hit!! One of my cold weather favs 🙂
So delicious! Here were my substitutes:
Added more carrots, added 2 chopped celery stalks, used 3 cans of great northern beans instead of the can of chickpeas, kale instead of escarole, and dairy free Parmesan.
It was AMAZING! Going on the dinner rotation!
I made this soup tonight and it is delicious!!! Thank you for this yummy and healthy recipe!! 😋
Hi Jessica, I’m so glad you enjoyed it!! Thank you for taking time to leave a review!
Can you used frozen spinach instead of the escarole?
Definitely! I would just try to press as much water out as possible.
Thanks for sharing! Does it keep long?
This looks so good! What a tasty spring soup to make for a lunch meal prep!
Can I use spinach?
Can you make this in a crockpot ? If so, would you just double the recipe ?
This soup is so delicious! I added some celery that needed to be used up, and the store was out of escarole, so I subbed some kale and chard. Also, I’m vegan, so instead of the cheese, I used nutritional yeast. Other than that I made it as written, it will definitely be a go-to recipe for me! Thanks!
I’m SO glad it was a hit!! Thank for you taking time to leave a review.
Finally got to make this and it was perfect! Can’t get enough of your recipes!
Yay thank you so much, Rylee! Love hearing that!
Rosemary isn’t my favorite. Do you think I could use something else?
Hi Jill, fresh thyme would also work well!
Enjoyed this at a friends house last week and couldn’t wait to make it!! So hearty and delicious with garlic bread!
Yay! I’m so glad you enjoyed it!!
Love this recipe! Cook it year round
I’m so glad to hear, Liz!
This was so good, so hearty, that I made it twice within three weeks. Even my husband loved it, and he generally hates anything lemony. But this had the perfect balance of lemon and Parmesan. Loved it!
Hi Paulina, I’m so glad you and your husband enjoyed the soup! Thank you for taking the time to leave review. Cheers!
Made this today on a freezing cold day here in New England. We loved it! So warming and comforting. I love escarole and ate it as a child many times with beans, but never in a soup. This recipe is a keeper! Thanks.
Made this as well and it was a hit with my kids! I added some pieces of ham and chopped kale, it tasted so delicious. Thanks for the recipe!
Felicia
I’m so glad your family enjoyed it, Felicia! Thank you for taking the time to come back and leave a review!
Made this last week, and it was amazing! Didn’t even miss he lack of meat! It was so easy, I added carrots and celery and substituted the escarole for mustard greens, it was great!
I’m so glad you enjoyed it, Jessica! Thank you for coming back and leaving a review.
Didn’t have any greens, so I chopped up a zucchini instead and didn’t have any rosemary so I used a tsp of dried dill and a quarter tsp of oregano. Also left out the cheese, but the soup was still INCREDIBLE!. Will be making again!