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Nourishing White Bean and Lemon Soup

This creamy and flavorful soup combines cannellini beans, zesty lemon, and fresh herbs, providing comfort and nourishment on chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Beans and Broth
  • 2 cans 15-oz. cans of cannellini beans, rinsed and drained These creamy beans add a velvety texture and a rich source of protein.
  • 4 cups lower-sodium vegetable broth, divided Provides a flavorful base for the soup.
Vegetables
  • 1 yellow onion, finely chopped A sweet, aromatic addition.
  • 2 large carrots, finely chopped Contributes sweetness and color.
  • 4 cloves garlic, minced Adds a savory burst of flavor.
  • 1 can 15-oz. can chickpeas, rinsed and drained Adds heartiness and a nutty flavor.
  • 1 small bunch escarole, roughly chopped Or substitute with lacinato kale or chard.
Seasonings and Extras
  • 2 Tbsp. extra-virgin olive oil Enhances flavor.
  • 1 tsp. salt Essential for seasoning.
  • 1 tsp. cracked black pepper Brings flavors together.
  • 1 Tbsp. finely chopped fresh rosemary Infuses the soup with earthy aroma.
  • 1 zest and juice of 1 lemon Provides refreshing brightness.
  • 1/3 cup grated Parmesan cheese (plus more for garnish) Adds depth and creaminess.

Method
 

Preparation
  1. In a blender, combine 1 can of cannellini beans with 1 cup of vegetable broth. Blend until completely smooth and set aside.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chopped onions and carrots; cook for 7 to 8 minutes until softened.
  3. Add minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Cooking
  1. Stir in remaining can of cannellini beans, drained chickpeas, and chopped rosemary. Cook together for 1 minute.
  2. Pour in the blended bean mixture, remaining vegetable broth, chopped escarole, salt, and black pepper. Bring to boil then reduce heat to simmer for 20 to 25 minutes.
  3. Once thickened, stir in lemon zest and juice. Gradually sprinkle in grated Parmesan while stirring continuously.
  4. Ladle into bowls and garnish with additional Parmesan, cracked black pepper, and freshly chopped rosemary, if desired.

Notes

Use fresh herbs for best flavor. Consider adding a pinch of red pepper flakes for heat. The soup can be made dairy-free by omitting the Parmesan. Store in refrigerator for up to 5 days or freeze for up to 3 months.