Creamy lemon white bean and rice soup is a cozy, nourishing dish that blends comforting textures with bright, refreshing flavor. This soup combines creamy cannellini beans, tender rice, and vibrant lemon juice in a smooth broth that’s hearty yet light. Whether you’re seeking a vegetarian weeknight dinner, a meal-prep favorite, or a wholesome comfort food during cooler months, this soup delivers both warmth and nutrition in every bowl.
What makes this recipe stand out is its simplicity and balance — it’s creamy without heavy cream, satisfying without being overly rich, and naturally flavorful thanks to garlic, herbs, and fresh lemon zest. Inspired by Mediterranean-style cooking, this lemony bean soup offers a healthy twist on traditional creamy soups and is easy to prepare using pantry staples.
Table of Contents
Key Benefits
1. Naturally Creamy, Dairy-Free Texture
Thanks to blended cannellini beans and simmered rice, this soup becomes thick and silky without needing cream or butter. It’s ideal for those avoiding dairy or looking for a lighter option.
2. High in Plant-Based Protein and Fiber
White beans are rich in protein and fiber, helping you feel full and satisfied. Combined with rice, they make this soup a complete vegetarian meal that supports digestion and balanced blood sugar.
3. Immune-Boosting Ingredients
Fresh lemon juice, garlic, and olive oil bring anti-inflammatory and immune-supporting properties. The lemon adds brightness while also offering a dose of vitamin C.
4. Budget-Friendly and Pantry-Based
Using canned beans, dry rice, vegetable broth, and basic seasonings makes this recipe affordable and easy to prepare from pantry staples. It’s perfect for meal planning or quick weeknight dinners.
5. Customizable and Meal-Prep Friendly
You can easily swap ingredients like kale for spinach, or arborio rice for brown rice. It also stores well, making it great for batch cooking and enjoying over several days.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil – for sautéing vegetables and adding richness
- 1 medium yellow onion, diced – adds a savory base
- 2 carrots, peeled and diced – for sweetness and texture
- 2 celery stalks, diced – gives body and balance
- 4 garlic cloves, minced – adds depth and aroma
- 1 teaspoon dried oregano – enhances overall flavor
- ½ teaspoon dried rosemary – gives an earthy, herby note
- 1 teaspoon salt, or to taste – balances all flavors
- ¼ teaspoon cracked black pepper – adds mild heat
- 1 cup white rice (such as jasmine or arborio) – makes the soup hearty and creamy
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 6 cups vegetable broth, divided – for simmering and blending
- ⅓ cup fresh lemon juice (from about 2–3 lemons) – adds brightness and freshness
- 1 teaspoon lemon zest (optional) – for extra citrus flavor
Optional Add-ins:
- 2 cups chopped kale or spinach – stirred in at the end for added nutrients
- ¼ cup grated Parmesan (if not dairy-free) – for richness and a savory finish
- Red pepper flakes (to taste) – for a bit of heat
- Fresh parsley or dill, chopped (for garnish) – adds freshness and color
Instructions
Step 1: Sauté the Aromatics
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic, oregano, rosemary, salt, and black pepper. Cook for another 1–2 minutes until fragrant.
Step 2: Add Rice and Broth
Stir in4 cups of vegetable broth and 1 cup white rice.
Bring to a boil, then reduce the heat to low.
Cover and simmer for 15–20 minutes, or until the rice is fully cooked and tender.
Step 3: Add Beans and Simmer
Add the drained white beans and 2 more cups of vegetable broth.
Simmer uncovered for another 10 minutes, stirring occasionally, to meld the flavors.
Step 4: Blend for Creaminess
Using a ladle, transfer 2 cups of the soup (with beans, rice, and broth) to a blender.
Blend until smooth.
Return the puréed mixture to the pot, stirring well to combine and create a creamy consistency.
(Alternatively, use an immersion blender directly in the pot, blending partially for texture.)
Step 5: Add Lemon and Greens
Stir in the lemon juice and lemon zest.
If using chopped kale or spinach, add it now and cook for 3–5 minutes until wilted.
Step 6: Final Adjustments
Taste the soup and adjust with more salt, pepper, or lemon juice as needed.
For extra creaminess and flavor, stir in grated Parmesan and a pinch of red pepper flakes, if desired.
Step 7: Serve Warm
Ladle the soup into bowls and garnish with fresh herbs like chopped parsley or dill.
Serve warm with crusty bread or a side salad for a complete meal.
Pro Tips and Variations
Pro Tips
- Use Cannellini Beans for Best Texture
Cannellini beans are soft, creamy, and ideal for blending. If using other beans like navy or great northern, ensure they’re fully cooked and tender. - Don’t Overcook the Rice
Simmer the rice just until tender. Overcooking can cause it to break down and make the soup overly thick or starchy. - Blend Only Partially for Texture
For a soup that’s both creamy and hearty, blend just a portion and leave some beans and rice whole for bite and texture. - Add Lemon Gradually
Add the lemon juice in stages and taste as you go. Too much at once can overpower the delicate flavors of the broth and beans. - Make it Creamier with Parmesan or Coconut Milk
Stir in grated Parmesan or a splash of full-fat coconut milk at the end for added richness, depending on your dietary needs. - Season Generously
Salt enhances the flavor of beans and rice. Adjust to taste at the very end, especially after adding lemon.
Variations
- Add Greens
Stir in fresh kale, spinach, or Swiss chard during the final minutes of cooking for a boost of nutrients and color. - Make It Spicy
Add red pepper flakes, cayenne, or a dash of hot sauce to the pot for a subtle kick. - Use Orzo Instead of Rice
Orzo gives a silkier finish and a slightly different bite. Adjust cook time accordingly. - Boost Protein with Chicken or Tofu
Shredded rotisserie chicken or cubed, sautéed tofu can be added for extra protein without altering the creamy base. - Try Lemon Pesto
For a fresh twist, swirl in a spoonful of lemon basil pesto before serving. It adds depth and a touch of herby brightness. - Make It Vegan
Skip the Parmesan or use a plant-based alternative. Coconut milk or blended beans alone offer plenty of creaminess.
Serving Suggestions
Best Pairings
- Crusty Bread or Garlic Toast
Serve with warm, crusty sourdough or toasted garlic bread to scoop up every creamy spoonful. The crunch adds texture and complements the smooth soup. - Simple Green Salad
A crisp side salad with leafy greens, cucumbers, and a light vinaigrette balances the richness of the soup and adds a fresh bite. - Roasted Vegetables
Oven-roasted carrots, zucchini, or Brussels sprouts bring color and depth to your plate and make the meal more filling. - Lemon Wedges on the Side
A fresh squeeze of lemon at the table lets each person adjust the brightness to their taste. - Toppings for Extra Flavor
Top the soup with cracked black pepper, a swirl of olive oil, chopped parsley, or grated Parmesan for added texture and aroma. - Serve in a Bread Bowl
For a rustic presentation and added heartiness, ladle the soup into a hollowed-out bread bowl.
When to Serve
- Weeknight Dinner – Quick to make and easy to reheat, this soup is perfect for busy evenings.
- Lunch Meal Prep – Store portions in jars or containers for a week of satisfying, healthy lunches.
- Light Starter – Serve smaller portions before a main course like grilled fish, roasted chicken, or a vegetarian casserole.
Conclusion
Creamy lemon white bean and rice soup is a perfect example of how simple ingredients can create a deeply comforting, flavorful meal. With tender cannellini beans, soft rice, bright lemon, and fragrant herbs, this soup offers warmth, nutrition, and satisfaction in every spoonful. It’s easy to customize with your favorite greens, spices, or protein, making it a flexible dish for any season or dietary need.
Whether you’re making it for a quiet night in or preparing it ahead for the week, this cozy, nourishing soup is sure to become a favorite in your recipe collection. Serve it with a side of crusty bread or a fresh salad, and enjoy the perfect balance of creamy comfort and zesty freshness.
FAQs
How do you thicken white bean soup?
To thicken white bean soup, mash a portion of the beans directly in the pot or blend some of the soup until smooth, then stir it back in. You can also simmer the soup uncovered to reduce excess liquid, or add a small amount of cornstarch or flour slurry if needed.
Why put lemon juice in beans?
Lemon juice adds brightness and acidity, which enhances the flavor of beans and balances the richness of the soup. It also helps cut through the creamy texture, making the soup feel lighter and more refreshing.
How to thicken lemon rice soup?
To thicken lemon rice soup, use cooked rice to naturally absorb some of the broth, or blend a small amount of the soup. For extra creaminess, stir in a spoonful of Greek yogurt or a beaten egg mixture (tempered with hot broth) for a traditional Greek-style finish.
How long is white bean soup good for in the fridge?
White bean soup will keep well in the refrigerator for 4 to 5 days when stored in an airtight container. Reheat gently on the stove or in the microwave. For longer storage, freeze it for up to 3 months.