Nourishing White Bean and Lemon Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
