Nourishing White Bean and Lemon Soup
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.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Soup, Vegetarian
Cuisine: American
Diet: Gluten Free
Servings: 6
Large stockpot or Dutch oven
Small blender, such as a Nutribullet, or standard blender
- 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. each salt and 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 (sub lacinato kale or chard)
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan cheese plus more for garnish
Combine 1 can of cannellini beans and 1 cup of broth in a blender; blend until completely smooth. Set aside.
Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, stirring occasionally, about 7 or 8 minutes. Add garlic; cook 1 to 2 more minutes. Add remaining can of cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
Stir in blended bean and broth mixture, remaining 3 cups broth, chopped escarole, salt, and black pepper. 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). Ladle soup into bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread.
As with most soups, this one is even better the next day! I like to prepare it one day ahead, let it sit in the refrigerator overnight, and then rewarn over medium heat.
- Freeze: Cool soup to room temperature, and then seal it a large zip-top plastic freezer bag. Lay bag flat in freezer, and freeze for up to 3 months.
- Thaw: Microwave soup in bag at 50% power for 3 to 4 minutes, or until pliable.
- Reheat: Pour soup into a saucepan and heat over medium until soup is warmed through. You can also reheat individual portions in the microwave.
Serving: 1.5cups | Calories: 357kcal | Carbohydrates: 54g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Sodium: 640mg | Fiber: 15g | Sugar: 7g