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
- 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.
- 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
