Lebanese White Bean and Mint Soup

Name: Lebanese White Bean and Mint Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3 cans (15 oz each) (1080 g) canned white beans (cannellini or navy beans), drained and rinsed, drained and rinsed; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 4 cloves (20 g) garlic cloves, minced; 4 cups (950 ml) vegetable broth or water; ¾ cup (18 g) fresh mint leaves, packed; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; to taste sea salt; to taste freshly ground black pepper; ½ teaspoon (2½ g) ground cumin (optional)

From the MyKitchenBank Kitchen

A silky, aromatic soup from the Levantine kitchen built on creamy white beans, fresh mint, and garlic finished with a vibrant swirl of lemon and olive oil. Half the beans are puréed to create body and creaminess without dairy, while whole beans remain for texture. This is comfort food that's naturally vegan and deeply nourishing.

Prep: 10 min
Cook: 25 min
Total: 35 min
Makes: 4 servings (about 5 cups)

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Steps

Before you start

Have fresh mint leaves ready—dried mint loses much of its brightness in this soup.
If using canned beans, drain and rinse them thoroughly to reduce sodium and excess liquid.
Juice your lemons fresh just before serving for maximum flavor impact.

1
Sauté garlic in oil
- Heat 2 tablespoons (30 ml) of the olive oil in a large pot over medium heat.
- Once shimmering, add the minced garlic and cook, stirring constantly, for 1–2 minutes until fragrant and light golden.
- Do not let it brown or it will turn bitter.
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Ready when: Garlic is fragrant and very lightly golden
Tip: Watch the heat carefully—garlic burns quickly and will make the soup taste harsh.
2
Add beans and broth
- Pour in all the rinsed beans and the vegetable broth.
- Stir well, scraping any garlic from the bottom of the pot.
- Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
- This allows the flavors to meld and softens the beans slightly.
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Ready when: Gentle bubbles rise slowly to the surface
Tip: If using homemade broth, taste it first—you may need less salt later.
3
Blend soup partially
- Remove the pot from heat.
- Add the fresh mint leaves.
- Using an immersion blender, purée about half the soup (roughly 2–2.5 cups / 475–590 ml) directly in the pot, working the blender through the mixture for 1–2 minutes until you reach a creamy consistency.
- You'll still see some whole beans and a chunky texture—that's exactly right.
- If using a stand blender, carefully transfer half the soup to the blender, purée, and return to the pot.
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Ready when: Half the soup is creamy and mint is broken down, some whole beans remain
Tip: Don't over-blend; you want texture and flecks of mint visible. The contrast between creamy and chunky is part of the charm.
4
Season and taste
- Add the ground cumin (if using), a pinch of sea salt, and a few grinds of black pepper.
- Stir well.
- Taste and adjust seasoning—the soup should taste warm, minty, and balanced.
- Add more salt or lemon juice as needed.
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Ready when: Flavors are balanced and pleasing
Tip: Add salt gradually; canned beans often contain residual sodium. Taste before the lemon juice so you know where you stand.
5
Finish with lemon and oil
- Stir in the fresh lemon juice.
- Divide the soup among bowls and drizzle each serving with the remaining 1 tablespoon (15 ml) of olive oil.
- A small garnish of fresh mint leaves, if you have extra, adds color and a fresh final note.
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Ready when: Soup is hot, lemon scent is bright, oil glistens on top
Tip: Always add lemon juice just before serving—heat will dull its sharpness. The oil and lemon together are essential to the final flavor.

Good to know

Tips

This soup is naturally vegan and gluten-free. It's an excellent base for meal prep—make a batch and finish with garnishes throughout the week.
For extra richness, swirl in a dollop of yogurt or tahini just before serving. Both complement the mint beautifully.
If you prefer a smoother soup, blend up to three-quarters of it instead of half. For a brothier version, blend only one-quarter.
Fresh mint is non-negotiable here. If you can't find it, make a different soup—dried mint loses the brightness that makes this dish special.

Make ahead

You can make the soup through step 3 (blending) up to 2 days ahead. Store in an airtight container in the fridge. Reheat gently on the stovetop over medium heat, then finish with fresh lemon juice and olive oil just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container (freeze without the olive oil garnish; add fresh oil and lemon after reheating). Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.

Substitutions

canned white beans (cannellini or navy beans), drained and rinsed → Dried white beans (1.5 cups / 300 g), soaked overnight and cooked until tender. Use homemade beans for deeper flavor and control over salt. Cooking time will increase by about 45 minutes.
fresh mint leaves, packed → Fresh parsley (flat-leaf) with a pinch of dried mint. Parsley is milder; add ¼ teaspoon dried mint to restore the characteristic minty note. The soup will be less aromatic but still delicious.
vegetable broth or water → Chicken broth or a combination of broth and reserved bean cooking liquid. Chicken broth adds richness. If using bean cooking liquid, reduce by half to avoid over-salting.
fresh lemon juice → Fresh lime juice or white wine vinegar. Lime shifts the flavor toward Southeast Asian territory but is pleasant. Use 2–3 tablespoons vinegar—it's sharper.