Nourishing White Bean and Lemon Soup Recipe

Introduction

This nourishing white bean and lemon soup is a comforting and flavorful dish perfect for any season. Creamy beans blend beautifully with fresh lemon and herbs, creating a bright and satisfying meal that’s easy to prepare.

Ingredients

• 2 (15-oz.) cans cannellini beans, rinsed and drained
• 4 cups lower-sodium vegetable broth (divided)
• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 large carrots, finely chopped
• 1 tsp. salt
• 1 tsp. cracked black pepper
• 4 garlic cloves, minced
• 1 (15-oz.) can chickpeas, rinsed and drained
• 1 Tbsp. finely chopped fresh rosemary
• 1 small bunch escarole, roughly chopped (substitute with lacinato kale or chard if preferred)
• Zest and juice of 1 lemon
• 1/3 cup grated Parmesan cheese, plus more for garnish

Instructions

1. Step 1: Combine 1 can of cannellini beans and 1 cup of vegetable broth in a blender. Blend until completely smooth, then set aside.
2. Step 2: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions and carrots, cooking until softened and fragrant, about 7 to 8 minutes, stirring occasionally.
3. Step 3: Add the minced garlic and cook for another 1 to 2 minutes. Then stir in the remaining can of cannellini beans, chickpeas, and rosemary. Cook for 1 minute to combine flavors.
4. Step 4: Stir in the blended bean mixture along with the remaining 3 cups of vegetable broth. Add the chopped escarole, salt, and cracked black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 20 to 25 minutes, allowing the soup to thicken slightly.
5. Step 5: Remove from heat and stir in lemon zest and juice. Gradually add the grated Parmesan cheese, stirring continuously to avoid clumping.
6. Step 6: Ladle the soup into bowls and garnish with extra Parmesan cheese, cracked black pepper, and a sprinkle of chopped rosemary if desired. Serve warm with crusty bread.

Tips & Variations

• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• Swap escarole for kale, chard, or spinach depending on preference and availability.
• Add a pinch of red pepper flakes for a subtle hint of spice.
• Use homemade vegetable broth for a richer flavor, or enhance store-bought broth with garlic and herbs.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans thoroughly before using, as canned beans are already cooked and save time.

What can I serve this soup with?

This soup pairs wonderfully with crusty bread, garlic toast, or a simple green salad for a complete meal.

Nourishing White Bean and Lemon Soup Recipe

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★★★★★

4.7 from 54 reviews

This nourishing white bean and lemon soup combines creamy cannellini beans, fresh vegetables, and bright lemon zest for a comforting and healthy meal. Blended beans create a smooth texture balanced by hearty chickpeas and flavorful escarole, all simmered to perfection in a savory vegetable broth with rosemary and Parmesan. Perfect for a light yet satisfying lunch or dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Low Fat

Ingredients

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Beans and Broth

• 2 (15-oz.) cans cannellini beans, rinsed and drained
• 4 cups lower-sodium vegetable broth, divided
• 1 (15-oz.) can chickpeas, rinsed and drained

Vegetables and Aromatics

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 large carrots, finely chopped
• 4 garlic cloves, minced
• 1 small bunch escarole, roughly chopped (substitute with lacinato kale or chard if desired)

Seasonings and Garnishes

• 1 tsp. salt
• 1 tsp. cracked black pepper
• 1 Tbsp. finely chopped fresh rosemary
• Zest and juice of 1 lemon
• 1/3 cup grated Parmesan cheese, plus more for garnish

Instructions

1. Blend beans and broth: Combine 1 can of cannellini beans and 1 cup of vegetable broth in a blender. Blend until completely smooth. Set this creamy mixture aside for later.
2. Sauté vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onions and carrots, cooking them until softened, about 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook for another 1 to 2 minutes to release its aroma.
3. Add beans and seasonings: Stir in the remaining can of cannellini beans, chickpeas, and freshly chopped rosemary. Cook for about 1 minute to blend the flavors well.
4. Combine and simmer soup: Pour in the blended bean and broth mixture along with the remaining 3 cups of vegetable broth. Add the chopped escarole, salt, and cracked black pepper. Bring the soup to a boil, then reduce heat to a simmer. Let it cook uncovered for 20 to 25 minutes until the soup slightly thickens and flavors deepen.
5. Finish with lemon and cheese: Stir in the lemon zest and juice to brighten the soup. Gradually sprinkle in the grated Parmesan cheese while stirring continuously to prevent clumping. Adjust seasoning to taste.
6. Serve: Ladle the hot soup into bowls and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary if desired. Enjoy with crusty bread on the side for a complete meal.

Notes

• Escarole can be substituted with lacinato kale or chard depending on availability and taste preference.
• Use lower-sodium vegetable broth to control salt levels in the soup.
• To make this soup vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
• This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 2 months.
• For a thicker consistency, blend additional beans or reduce broth slightly.

Keywords: white bean soup, cannellini beans, lemon soup, vegetable soup, healthy soup, vegetarian soup, easy soup recipe