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White Bean, Thyme and Lemon Soup

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5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Plat principal
Cuisine Française, International, Méditéranéenne
Servings 4


For the soup

  • 400 g white beans cooked and drained (2 cans)
  • 5 stalks of celery
  • 1 handful of spinach
  • 3 cloves of garlic
  • 2 onions
  • 1 L vegetable broth
  • 100 g of bread stale bread if possible
  • 6 sprigs of thyme
  • 1 lemon
  • Olive oil
  • Salt and pepper

For the toppings


Step 1: The garnish

  • Preheat the oven to 175 ° C. Drain the chickpeas and place them on a baking sheet lined with parchment paper. Wash the Brussels sprouts, cut them in half and place them on the baking sheet as well.
  • Add a drizzle of olive oil. Add salt and pepper. Then, bake for 20 minutes.

Step 2: The soup

  • Peel the onion and cut it into thin strips. Cut the celery stalks into small 2 cm cubes.
  • In a large saucepan, brown the onions and celery. Then press the garlic over the pan. Once the onions are slightly translucent, add the drained white beans.
  • Sauté for 1 minute, then pour in the vegetable broth. Add the sprigs of thyme. Add salt and pepper. Cook for 10 minutes over medium heat.

Step 3: To finish …

  • Finally, remove half of the soup, avoiding the sprigs of thyme but making sure that about half of the beans are present. Pour everything into a salad bowl and add the bread. Leave to infuse for a few minutes then mix everything using a blender.
  • Add a squeeze of lemon juice and pour the mixed soup into the main soup. Add the spinach leaves and cook for 2 minutes.
  • Serve the soup in a bowl, add the chickpeas and Brussels sprouts as well as a teaspoon of tapenade.
  • You can add a little more lemon zest and a drizzle of extra virgin olive oil for taste!
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