Description
This nourishing White Bean and Lemon Soup is a creamy, flavorful dish featuring blended cannellini beans, fresh vegetables, and a zesty lemon finish. Packed with protein and fiber, it combines wholesome ingredients like chickpeas, escarole, and rosemary for a comforting and healthy soup perfect for any season.
Ingredients
Scale
Beans and Broth
- 2 (15-oz.) cans cannellini beans, rinsed and drained
- 1 (15-oz.) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth, divided
Vegetables and Herbs
- 1 yellow onion, finely chopped
- 2 large carrots, finely chopped
- 4 garlic cloves, minced
- 1 Tbsp. finely chopped fresh rosemary
- 1 small bunch escarole, roughly chopped (or substitute lacinato kale or chard)
Additional Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. salt
- 1 tsp. cracked black pepper
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan cheese, plus more for garnish
Instructions
- Blend the Beans: In a blender, combine 1 can of cannellini beans with 1 cup of vegetable broth. Blend until smooth and creamy. Set aside for later use.
- Sauté the Vegetables: Heat the extra-virgin olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onions and carrots, and cook for 7–8 minutes until they have softened and become fragrant.
- Add Garlic and Herbs: Stir in the minced garlic and cook for an additional 1–2 minutes to release its aroma. Next, add the remaining cannellini beans, chickpeas, and fresh rosemary to the pot. Sauté everything together for 1 minute to blend the flavors.
- Simmer the Soup: Pour the blended bean mixture and the remaining 3 cups of vegetable broth into the pot. Add the roughly chopped escarole, salt, and cracked black pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Lemon & Cheese: Stir the lemon zest and lemon juice into the soup to add brightness and acidity. Gradually mix in the grated Parmesan cheese until it melts smoothly into the soup, creating a luscious texture.
- Serve: Ladle the hot soup into bowls and garnish with extra Parmesan cheese, cracked black pepper, and a small sprig of fresh rosemary if desired. Serve alongside crusty bread for a complete meal.
Notes
- Substitute escarole with lacinato kale or chard if unavailable.
- To make the soup vegan, omit the Parmesan cheese or use a plant-based alternative.
- For a thicker soup, blend more beans or reduce the amount of vegetable broth.
- Use lower-sodium broth to control salt levels and adjust seasoning to taste.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
