Lebanese White Bean Soup Recipe — Creamy Vegan Mediterranean Bean Soup
A hearty white bean soup made with tender beans, vegetables, herbs, garlic, and Mediterranean seasonings. Part of the beans are blended into the broth to create a naturally creamy texture while the remaining beans provide substance.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings
6
A TASTE OF TRADITION
The Story Behind This Recipe
This Lebanese-style white bean soup turns simple pantry ingredients into a warm, satisfying meal. Creamy white beans, tender vegetables, garlic, herbs, olive oil, and fresh lemon create a bowl that feels hearty without relying on cream or meat.
Cultural & Culinary Context
Legumes have an important place in Lebanese and wider Levantine home cooking, where beans, lentils, vegetables, herbs, olive oil, and lemon are often combined into practical and nourishing everyday dishes. This soup follows that tradition of building deep flavor from humble ingredients rather than relying on heavy sauces or dairy.
What Makes It Mediterranean?
The recipe reflects Mediterranean cooking through its generous use of extra virgin olive oil, vegetables, legumes, fresh lemon, herbs, and a restrained approach to seasoning. The creamy texture comes from the beans themselves rather than cream, keeping the character of the ingredients at the center of the dish.
Mediterranean Influences
- 🌿Extra virgin olive oil provides the main cooking fat and a finishing drizzle.
- 🌿White beans provide plant-based protein and fiber.
- 🌿Onion, carrot, celery, and garlic form a simple vegetable base.
- 🌿Rosemary and thyme provide aromatic herbal depth.
- 🌿Fresh lemon cuts through the richness of the beans and olive oil.
- 🌿Fresh parsley adds brightness immediately before serving.
Ingredients
- 2 tbsp extra virgin olive oil (Use a good-quality olive oil because its flavor remains noticeable in the finished soup.)
- 1 medium onion, finely diced (Cut evenly so the pieces soften at the same rate.)
- 1 medium carrot, finely diced (A small dice helps it soften completely during the simmer.)
- 2 stalks celery, finely diced (Use the tender inner stalks when possible.)
- 4 cloves garlic, minced (Fresh garlic gives the soup its characteristic savory depth.)
- 2 cans white beans (400 g each), drained and thoroughly rinsed (Cannellini or another creamy white bean works well. Rinse until the liquid runs mostly clear.)
- 4 cups low-sodium vegetable broth (Low-sodium broth gives you better control over the final seasoning.)
- 1 cup water (Use this to keep the soup from becoming overly concentrated as it simmers.)
- 1 tsp dried rosemary (Rub gently between your fingers before adding to release more aroma.)
- 1 tsp dried thyme (Use dried thyme for a steady herbal background without overpowering the beans.)
- 1 bay leaf
- 1 tsp sea salt, plus more to taste (Start conservatively because vegetable broth can already contain sodium.)
- 0.5 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice, plus more to taste (Add gradually at the end so the acidity stays bright rather than sour.)
- 2 tbsp fresh parsley, finely chopped (Add near the end to keep its fresh herbal character.)
- 1 extra virgin olive oil for serving (Drizzle over each bowl immediately before serving.)
Instructions
- 1
Warm the olive oil in a large heavy-bottomed soup pot over medium heat. Add the onion, carrot, and celery and cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent but not browned.
- 2
Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Do not let the garlic become dark brown because it can turn bitter.
- 3
Stir in the dried rosemary and thyme and cook for about 20–30 seconds. This briefly warms the herbs and helps release their aroma.
- 4
Add the drained white beans, vegetable broth, water, and bay leaf. Stir well and bring the soup to a gentle boil.
- 5
Reduce the heat to low, partially cover the pot, and simmer for about 25 minutes. The beans should be very tender and the vegetables should be completely soft. If the soup becomes too thick before the vegetables are tender, add a little hot water or broth.
- 6
Remove the bay leaf. Blend roughly one-third of the soup with an immersion blender, leaving plenty of whole beans and vegetables for texture. If using a countertop blender, carefully blend a small portion at a time and return it to the pot.
- 7
Taste before adding more salt. The amount needed depends on the vegetable broth and beans. Season gradually with salt and black pepper.
- 8
Stir in the lemon juice and chopped parsley over low heat. Taste again and add a little more lemon if the soup tastes heavy or flat; the lemon should brighten the soup without making it sour.
- 9
If the soup is thicker than you prefer, loosen it with a little hot broth or water. If it is too thin, simmer uncovered for several minutes until it reaches the desired consistency.
- 10
Serve hot with a drizzle of extra virgin olive oil, additional fresh parsley, lemon wedges, and warm pita or crusty bread.
SET YOURSELF UP FOR SUCCESS
Before You Cook
👨🍳 Keep In Mind
- •Drain and rinse the canned beans thoroughly to remove excess canning liquid and reduce their salty taste.
- •Dice the onion, carrot, and celery to a similar size so they soften evenly.
- •Measure the dried herbs and prepare the garlic before starting because the garlic cooks quickly.
- •Use low-sodium vegetable broth when possible so you can control the final salt level.
- •Have a little hot water or broth available in case the soup becomes thicker than expected.
💡 Helpful Tips
- •Do not brown the onion heavily; a gently softened vegetable base gives the soup a cleaner flavor.
- •Watch the garlic closely because dark garlic can make the entire soup taste bitter.
- •Blend only about one-third of the soup so the finished bowl remains creamy but still has whole beans and vegetables.
- •If using a countertop blender, never fill it completely with hot soup. Blend in small batches and vent the lid safely.
- •Add lemon gradually. It should make the soup taste brighter, not distinctly sour.
- •Taste after blending because the thicker texture can change how the seasoning is perceived.
👀 How Do I Know It's Done?
- ✓The beans are completely tender and easy to crush.
- ✓The vegetables are soft with no hard carrot or celery pieces.
- ✓The blended portion gives the broth a naturally creamy appearance.
- ✓The soup has a balanced savory, herbal, and lemony flavor.
- ✓The final consistency is spoonable and creamy but still clearly a soup.
WANNA SEE IT IN ACTION ?
Step-by-Step Visual Guide
Prepare the vegetables and beans
Dice the onion, carrot, and celery, mince the garlic, and drain and rinse the white beans thoroughly.
💡 Tip: Rinse canned beans thoroughly and cut the vegetables evenly so they cook at the same rate.
Soften the vegetable base
Warm the olive oil and gently cook the onion, carrot, and celery until softened and translucent.
💡 Tip: Keep the heat moderate and avoid browning the vegetables heavily for a clean, balanced soup.
Add garlic and herbs
Stir in the garlic, rosemary, and thyme briefly until fragrant without allowing the garlic to darken.
💡 Tip: The garlic should become fragrant quickly; dark brown garlic can taste bitter.
Simmer the white beans
Add the beans, vegetable broth, water, and bay leaf, then simmer gently until the beans and vegetables are very tender.
💡 Tip: A gentle simmer is better than a hard boil and helps keep the soup's texture smooth and controlled.
Blend part of the soup
Remove the bay leaf and blend about one-third of the soup until creamy, leaving plenty of whole beans and vegetables.
💡 Tip: Blending only part of the soup creates creaminess without turning the entire dish into a purée.
Finish with lemon and parsley
Stir in fresh lemon juice and parsley, adjust the seasoning, and finish each bowl with olive oil.
💡 Tip: Add lemon gradually and taste before adding more. The goal is a fresh, bright finish rather than a sour soup.
Tweak It
Make This Recipe Work for You
Adapt the recipe to your ingredients, dietary needs, budget, time, serving size, or meal-prep plans.
🔄 Ingredient Substitutions
Use another white bean
Cannellini beans can be replaced with Great Northern beans, navy beans, or another tender white bean. Cooking time may vary slightly depending on the bean.
Use fresh herbs
Replace dried rosemary and thyme with a modest amount of finely chopped fresh herbs. Add most of the fresh herbs later in the cooking process to preserve their aroma.
Use homemade vegetable stock
Homemade vegetable stock works well. Keep the seasoning mild until the soup is finished because homemade stocks vary considerably in saltiness.
🌱 Dietary Adjustments
Vegan
The recipe is naturally vegan because it uses vegetable broth, olive oil, beans, vegetables, herbs, and lemon without dairy or other animal products.
Vegetarian
The recipe is naturally vegetarian and contains no meat, poultry, fish, or dairy.
Gluten-free
The soup itself can be gluten-free. Check the vegetable broth and canned beans for gluten-containing additives, and use gluten-free bread if serving it alongside the soup.
💰 Budget-Friendly Options
Use dried beans
Dried white beans can reduce the ingredient cost. Soak and cook them separately until tender before adding them to the soup.
Use seasonal vegetables
Keep the onion, carrot, and celery base simple and adjust quantities around what is affordable and fresh.
⏱️ Time-Saving Options
Use canned beans
Canned beans are the fastest option and make this soup practical for a weeknight meal. Drain and rinse them well before cooking.
Prepare vegetables ahead
Dice the onion, carrot, and celery earlier in the day and refrigerate them in a sealed container until cooking time.
👨👩👧👦 Serving Adjustments
Make a smaller batch
Halve the ingredients for approximately three servings. Use a smaller pot so the vegetables and liquid cook evenly.
Double the soup
Double the ingredients for a larger batch, but use a sufficiently large pot and adjust salt and lemon only after tasting the finished soup.
🥡 Meal Prep
Prepare ahead for the week
The soup is well suited to meal prep. Cook it fully, cool it promptly, and refrigerate in individual portions for convenient lunches or dinners.
Freeze individual portions
Freeze cooled soup in suitable containers with some room for expansion. Thaw safely and stir well while reheating because the texture may become slightly thicker after freezing.
RECIPE RESCUE
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WHAT IF?
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STORAGE & LEFTOVERS
🥡 Storage & Leftovers
Cool the soup promptly before refrigerating.
Store it in a clean airtight container in the refrigerator.
Keep the soup chilled and reheat only the portion you plan to eat.
Stir well while reheating because the blended beans may settle and thicken the soup.
Add a small splash of water or broth during reheating if necessary.
Best Storage Time
Best enjoyed within 3–4 days when properly refrigerated.
How to Store
Airtight glass or food-safe container.
SERVING & PAIRING
🍽️ Serving & Pairing
Serve this Lebanese-style white bean soup hot as a light main meal or comforting lunch, finished with extra virgin olive oil, fresh parsley, and lemon. Warm pita or crusty bread makes a natural accompaniment.
What Goes Well With It?
RECIPE FAQ
❓ Frequently Asked Questions
How do you make Lebanese white bean soup?
To make Lebanese white bean soup, gently soften diced onion, carrot, and celery in extra virgin olive oil, then add minced garlic, rosemary, and thyme. Stir in drained and rinsed white beans, low-sodium vegetable broth, water, and a bay leaf, then simmer gently for about 25 minutes until the beans and vegetables are very tender. Remove the bay leaf and blend roughly one-third of the soup to create a naturally creamy broth while leaving plenty of whole beans and vegetables. Season gradually with salt and black pepper, then stir in fresh lemon juice and parsley. Serve hot with extra virgin olive oil, fresh parsley, lemon wedges, and warm pita or crusty bread.
Is this Lebanese white bean soup vegetarian?
Yes. This recipe is vegetarian and contains no meat, poultry, fish, or dairy.
Is this white bean soup vegan?
Yes. It is naturally vegan because it uses vegetable broth and olive oil instead of meat stock, butter, cream, or other animal products.
Can I use canned white beans?
Yes. Canned beans are the quickest option. Drain and rinse them thoroughly before adding them to the soup.
Can I use dried white beans?
Yes. Cook the dried beans separately until completely tender before using them in the soup. Do not rely on the soup's short simmer to cook dry beans from scratch.
Why do you blend only part of the soup?
Blending part of the beans releases their natural starch and creates a creamy broth while leaving enough whole beans and vegetables for a satisfying texture.
How can I make the soup thinner?
Add a little hot water or vegetable broth and stir well. Add the liquid gradually so you do not dilute the flavor too much.
How can I make the soup thicker?
Simmer it uncovered for a few minutes or blend a little more of the beans into the broth.
Can I freeze Lebanese white bean soup?
Yes. Cool the soup promptly, portion it into suitable freezer containers with room for expansion, and thaw safely before reheating. The soup may be slightly thicker after freezing, so add a little water or broth when reheating if needed.
Explore More
Go deeper into the cuisine
Learn more about the ingredients, traditions, and cooking approaches connected to this recipe.
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