Nourishing White Bean and Lemon Soup
Prep time
Cook time
Total time
Nourishing White Bean and Lemon Soup is a vegetarian, fiber-filled meal ready in just 40 minutes. A one-pot meal perfect for make-ahead lunches or easy weeknight dinner.
Recipe type: Soup, Vegetarian
Serves: 6
  • 2 (15-oz.) cans Cannellini beans, rinsed and drained
  • 4 cups lower-sodium vegetable broth, divided
  • 2 Tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 tsp. each kosher salt and freshly cracked black pepper
  • 4 garlic cloves, minced
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 3 tsp. finely chopped fresh rosemary
  • 1 bunch escarole, roughly chopped (sub lacinato kale or chard)
  • Zest and juice of 1 lemon
  • ⅓ cup grated Parmesan cheese, plus more for garnish
  1. Combine 1 can of Cannellini beans and 1 cup of broth in a blender; blend until completely smooth. Set aside.
  2. Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, stirring occasionally, about 6 or 7 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
  3. Stir in blended bean and broth mixture, remaining 3 cups broth, and chopped escarole. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it may clump).
  4. Ladle soup into each of 6 bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread.
Nutrition Information
Serving size: ⅙th of soup Calories: 357 Fat: 9 gm Saturated fat: 2 gm Carbohydrates: 54 gm Sugar: 7 gm Sodium: 640 mg Fiber: 15 gm Protein: 15 gm
Recipe by Dishing Out Health at