This nourishing white bean and lemon soup is a cozy and fiber-packed dish that’s perfect for any occasion. The creamy blend of cannellini beans, hearty vegetables, and the bright zing of lemon come together in one pot to create a deliciously comforting meal. Whether you’re prepping it ahead for lunches or whipping it up on a busy weeknight, this soup will quickly become a staple in your recipe rotation.
Why You’ll Love This Recipe
If you’re a fan of simple, nutritious meals that don’t compromise on flavor, this white bean and lemon soup will hit all the right notes. It’s hearty and filling, thanks to the combination of creamy beans, chickpeas, and fresh greens, while the lemon adds a refreshing, zesty twist that elevates the soup. Plus, with easy-to-find ingredients, this soup is perfect for meal prep, freezing, or serving as a warm, satisfying dinner. It’s also high in fiber and protein, making it a nourishing choice for any time of the day.
Ingredients
- 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 (or substitute lacinato kale or chard)
- Zest and juice of 1 lemon
- ⅓ cup grated Parmesan cheese, plus more for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Combine 1 can of cannellini beans and 1 cup of vegetable broth in a blender. Blend until smooth and creamy. Set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions and carrots, cooking for 7–8 minutes, stirring occasionally, until softened.
- Add minced garlic and cook for another 1–2 minutes, stirring frequently to prevent burning. Stir in the remaining can of cannellini beans, chickpeas, and rosemary, cooking for 1 minute to bring out the flavors.
- Pour in the blended bean mixture, the remaining 3 cups of vegetable broth, escarole, salt, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally until the soup thickens slightly.
- Stir in the lemon zest and juice, then gradually sprinkle in the Parmesan cheese while stirring continuously to avoid clumping.
- Ladle the soup into bowls and garnish with extra Parmesan, cracked black pepper, and chopped rosemary. Serve with crusty bread for dipping.
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
Variations
- Vegetable Options: If escarole isn't available, feel free to substitute it with kale or chard for a similar texture and flavor.
- Beans: You can swap cannellini beans for other white beans such as Great Northern or navy beans.
- Add Protein: For a heartier version, you can add cooked chicken or turkey for an extra protein boost.
- Spicy Kick: If you like a bit of heat, try adding a pinch of red pepper flakes while sautéing the onions and carrots.
Storage/Reheating
- Storage: This soup stores well in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing.
- Reheating: To reheat, simply warm it on the stove over medium heat until heated through. Add a splash of broth if it thickens too much in the fridge.
FAQs
1. Can I make this soup vegan?
Yes! Just omit the Parmesan cheese or use a plant-based alternative.
2. Can I use dried beans instead of canned?
Yes, you can use dried beans. Be sure to soak them overnight and cook them thoroughly before adding to the soup.
3. How do I make this soup spicier?
You can add red pepper flakes or even a chopped chili pepper for some extra heat.
4. Can I use other types of beans?
Definitely! Great Northern beans or navy beans work just as well as cannellini beans in this recipe.
5. Is this soup gluten-free?
Yes, this white bean and lemon soup is naturally gluten-free.
6. Can I make this soup in a slow cooker?
Yes! You can combine all the ingredients in the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.
7. Can I freeze leftovers?
Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container for freezing.
8. What can I serve this soup with?
This soup pairs perfectly with crusty bread, a side salad, or a simple quinoa dish.
9. How can I make this soup creamier?
For a creamier texture, you can blend more of the beans or add a splash of coconut milk or heavy cream at the end of cooking.
10. Can I add more vegetables to this soup?
Feel free to add other vegetables like celery, zucchini, or bell peppers to increase the nutritional content and flavor.
Conclusion
This nourishing white bean and lemon soup is an ideal recipe for those looking to enjoy a comforting, wholesome meal with minimal effort. It’s easy to prepare, full of flavor, and offers endless possibilities for customization. Whether you're making it for a cozy weeknight dinner or prepping it ahead for meals, this soup is sure to become a favorite in your home. Plus, with its combination of healthy ingredients, it’s a meal you can feel good about enjoying!
Nourishing White Bean and Lemon Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This nourishing white bean and lemon soup is a cozy, fiber-packed dish made with creamy cannellini beans, chickpeas, fresh greens, and a bright touch of lemon. Perfect for meal prep or a quick weeknight dinner, this hearty and healthy soup is high in protein and naturally gluten-free.
Ingredients
- 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 (or substitute lacinato kale or chard)
- Zest and juice of 1 lemon
- ⅓ 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.
- Sauté the Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onions and carrots, cooking for 7–8 minutes until softened.
- Add Garlic and Herbs: Stir in minced garlic and cook for another 1–2 minutes. Add the remaining cannellini beans, chickpeas, and rosemary. Sauté for 1 minute.
- Simmer the Soup: Pour in the blended bean mixture, remaining vegetable broth, escarole, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
- Add Lemon & Cheese: Stir in lemon zest and juice, then gradually mix in Parmesan cheese until melted.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan, cracked black pepper, and rosemary. Serve with crusty bread.
Notes
- Substitutions: Swap escarole for kale or chard. Use Great Northern or navy beans instead of cannellini.
- Storage: Keeps in the fridge for up to 4 days or freezer for up to 3 months.
- Reheating: Warm on the stove over medium heat, adding broth if needed.
- Make it Vegan: Use plant-based Parmesan or omit the cheese.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
