Lemon Rosemary White Bean Soup

Experience the comfort of homemade Lemon Rosemary White Bean Soup, a hearty and flavorful dish perfect for any occasion. This simple recipe combines creamy white beans, zesty lemon, and aromatic rosemary for a nutritious meal that warms your soul. Discover essential cooking techniques, variations for dietary needs, and serving suggestions to enjoy it to the fullest. Click through to explore this delightful recipe and get cooking today!

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Ingredients

2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained

4 cups vegetable broth

1 large onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

Juice of 2 lemons

Zest of 1 lemon

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and chopped rosemary, and cook for an additional 1-2 minutes until fragrant.

Add the rinsed white beans and vegetable broth to the pot. Bring to a gentle boil.

Reduce the heat to low and let the soup simmer for about 15-20 minutes to allow the flavors to meld.

Stir in the lemon juice and lemon zest, and season with salt and pepper to taste.

For a creamier texture, you can blend a portion of the soup using an immersion blender or by transferring some to a countertop blender and pureeing until smooth, then returning it to the pot.

Serve hot, garnished with chopped fresh parsley.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6