info@uniteforher.org

Transforming Lives Through Integrative Care

White Bean and Lentil Soup

by | Jan 9, 2026 | Plantuary, Plantuary Recipes

This nourishing soup is comfort in a bowl! It’s hearty, wholesome, and full of flavor. Packed with colorful vegetables, protein-rich lentils, and creamy white beans, it’s a one-pot meal that’s both satisfying and nutritious. The parmesan rind adds a subtle richness while fresh lemon juice and zest brighten every spoonful. A touch of tomato paste gives depth, and a handful of spinach adds a burst of color and freshness at the end. Perfect for meal prep or cozy weeknights, this soup tastes even better the next day as the flavors meld together.

White Bean and Lentil Soup

Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large carrots chopped
  • 2 celery ribs chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 zucchini chopped
  • 1 ½ cups lentils brown or green
  • 8 cups chicken broth
  • 1 parmesan rind
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3 tablespoons olive oil
  • 4 tablespoons tomato paste
  • 1 cup water
  • 4 basil leaves
  • 1 lemon juice and zest
  • 1 14- ounce can white northern beans drained and rinsed
  • 4 cups spinach
  • 2 teaspoons salt
  • Chopped parsley for garnish
  • 2 bay leaves

Equipment

  • Large Dutch oven or pot
  • Knife
  • Mixing spoon
  • Cutting board
  • Measuring cups/spoons

Method
 

  1. In a large stock pot, warm olive oil over medium heat. Stir in carrots, onions, and celery and sauté for 15 minutes or until vegetables are soft and onions are translucent. Add garlic and stir for 1-2 minutes until garlic becomes fragrant. Finally, add tomato paste and stir until homogenous with the vegetables and the tomato paste starts to caramelize at the bottom of the pan.
  2. Pour in vegetable broth and add lentils, dried thyme, dried parsley, parmesan rind, and bay leaves. Raise the heat to high and bring soup to a boil. Once boiling, reduce to a simmer for 35 minutes, stirring occasionally.
  3. After 20 minutes, use an immersion blender to blend the soup for 5 seconds. Then stir in zucchini, beans, water, and salt. Return the soup to a simmer, occasionally stirring for 15 more minutes.
  4. Add basil and spinach and stir until wilted. Zest the entire lemon into the pot and then juice lemon. Adjust the consistency of the soup by adding more water if necessary. Serve with parsley as a garnish.

Notes

Recipe by Always From Scratch
  • Shopping Tip: Buy lentils from the bulk bins to save money. Check the cheese counter for parmesan rinds as many stores sell them inexpensively for soups and stews.
  • Budget Swap: Use vegetable broth instead of chicken broth and skip the parmesan rind for a fully plant-based, budget-friendly version. Replace zucchini with an extra carrot or potato for similar texture at a lower cost.
  • Allergy Swap: To avoid dairy, omit the parmesan rind and finish the soup with a spoonful of nutritional yeast or a drizzle of olive oil for richness.
  • Storage Tip: Refrigerate in an airtight container for up to 4 days. It also freezes well for up to 3 months.