This Vegetarian Brothy Bean Soup is the kind of recipe that feels timeless. One you make on a quiet afternoon when you want something warm simmering on the stove, a slice of toasted bread on the counter, and a meal that feels nourishing without being heavy.

It’s brothy not thick or creamy with buttery baby lima beans, wilted kale, fresh herbs, and a golden olive-oil kissed vegetable broth. Finished with lemon zest, grated Parmesan, and fresh parsley, this soup is simple, rustic, and deeply comforting.

If you love meals that look beautiful straight out of the pot, this is one of those recipes. It’s meant to be ladled generously, served with crusty bread, and enjoyed slowly.

Why You’ll Love This Soup

Light but satisfying – Brothy, not heavy
Vegetarian & protein-rich – Beans do the work
One pot – Easy cleanup
Simple ingredients – Pantry staples + fresh herbs
Perfect for dipping – Bread is non-negotiable

This is the kind of soup you’ll crave when the weather cools, when you want something grounding, or when you just need a reset meal that feels good to eat.

Ingredients

Soup Base:

2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon fresh rosemary, finely chopped
½ teaspoon fresh sage, finely chopped
¼ teaspoon red pepper flakes

Soup:

3 cups cooked baby lima beans (or 2 cans, drained and rinsed)
6 cups vegetable broth
2 cups chopped kale (stems removed)
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
Salt and freshly cracked black pepper

To Finish:

Freshly grated Parmesan cheese
Fresh parsley, finely chopped
Extra olive oil, for drizzling

How to Make Vegetarian Brothy Bean Soup

Step 1: Build the Flavor Base
Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.

Add the garlic, oregano, rosemary, sage, and red pepper flakes. Stir constantly for about 30 seconds, just until fragrant. This step creates the aromatic foundation of the soup.

Step 2: Add Beans & Broth
Add the baby lima beans and stir to coat them in the oil and herbs. Pour in the vegetable broth and bring the soup to a gentle simmer.

Lower the heat and simmer uncovered for 20–25 minutes. The broth should stay clear and golden, lightly thickened by the starch from the beans.

Step 3: Add the Kale
Stir in the chopped kale and cook for another 5 minutes, just until wilted and tender.

Step 4: Finish with Lemon
Remove the pot from heat. Add lemon zest and lemon juice, starting with half and adjusting to taste. Season generously with salt and freshly cracked black pepper.

Taste and adjust, this soup should taste bright, savory, and balanced.

Step 5: Serve
Ladle into bowls and finish with freshly grated Parmesan, chopped parsley, and a drizzle of olive oil.

Serve immediately with toasted sourdough or crusty bread.

What Makes This Soup Special

Baby Lima Beans

Baby lima beans are creamy, mild, and buttery, making them perfect for brothy soups. They absorb flavor beautifully without breaking down too much.

Fresh Herbs

Rosemary and sage add warmth and depth, while oregano ties everything together with a subtle Mediterranean feel.

Lemon

Lemon zest and juice lift the broth and balance the richness of the olive oil and Parmesan. It’s the detail that makes the soup feel fresh instead of flat.

Parmesan

A small handful of freshly grated Parmesan melts slightly into the broth, adding saltiness and umami without overpowering the soup.

Variations & Tips

Make it vegan: Skip the Parmesan or use a dairy-free alternative
Different beans: Cannellini or great northern beans work well
Extra cozy: Add a small pasta like ditalini
More greens: Spinach or Swiss chard are great swaps
Spicy: Finish with chili oil or extra red pepper flakes

Storage & Reheating

Fridge: Up to 4 days in an airtight container
Reheat: Gently on the stovetop; add broth if needed
Freezer: Freeze without kale for best texture

This soup gets better as it sits, making it perfect for leftovers.

What to Serve With It

Thick slices of toasted sourdough
Olive oil–brushed focaccia
Simple green salad with lemon vinaigrette
Roasted vegetables or blistered tomatoes

Final Thoughts

This Vegetarian Brothy Bean Soup is simple, nourishing, and quietly beautiful, exactly the recipe you’ll want to make again and again. It’s proof that a handful of good ingredients, treated well, can create something incredibly comforting.

If you make this recipe, serve it hot, finish it generously, and don’t skip the bread.

Yield: 4-6 servings