Lemon Rosemary White Bean Soup

Warm up with a bowl of Lemon Rosemary White Bean Soup that’s both comforting and healthy! This delightful soup boasts creamy white beans, fresh rosemary, and a zesty kick of lemon, all packed with nutrients. Discover essential ingredients, easy steps to prepare, and creative serving suggestions in my full recipe. Dive in and elevate your cooking today by clicking through for an experience your taste buds won't forget!

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Ingredients

2 cups canned white beans (such as cannellini or great northern), drained and rinsed

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

4 cups vegetable broth

1 lemon, zested and juiced

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

1 teaspoon dried thyme

Salt and pepper to taste

Freshly chopped parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

Add the minced garlic, carrot, and celery to the pot. Continue to sauté for another 5 minutes until the vegetables are all tender.

Stir in the white beans, vegetable broth, lemon zest, rosemary, and thyme. Bring the mixture to a simmer.

Reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes, allowing the flavors to meld together.

After 20 minutes, use an immersion blender to blend a portion of the soup directly in the pot for creaminess while leaving some beans whole for texture. If you don’t have an immersion blender, transfer half of the soup to a regular blender and blend until smooth, then return to the pot.

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

Serve hot, garnished with freshly chopped parsley.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4