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Nourishing White Bean and Lemon Soup

This delightful soup combines creamy white beans, zesty lemon, and earthy greens, providing a comforting and nourishing meal that's quick to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15-oz.) cannellini beans, rinsed and drained These creamy beans are the stars of the show, lending a rich texture to the soup.
  • 1 can (15-oz.) chickpeas, rinsed and drained Adding protein and a nutty flavor while enhancing the heartiness of the soup.
  • 4 cups lower-sodium vegetable broth (divided) A base that enhances the soup’s depth without overwhelming the natural flavors.
  • 2 Tbsp. extra-virgin olive oil Adds richness and a hint of fruity flavor.
  • 1 number yellow onion, finely chopped Brings sweetness and aromatic depth to the dish.
  • 2 large carrots, finely chopped Offers a delightful crunch and subtle sweetness.
  • 4 cloves garlic, minced Infuses the soup with an irresistible aroma.
  • 1 small bunch escarole, roughly chopped (or lacinato kale or chard) Adds nutrients, color, and slight bitterness.
  • 1 tsp. salt Enhances flavors.
  • 1 tsp. cracked black pepper Provides a gentle kick.
  • 1 Tbsp. finely chopped fresh rosemary Adds a fragrant, earthy note.
  • 1 number lemon (zest and juice) Brightens the broth.
  • 1/3 cup grated Parmesan cheese (plus more for garnish) Introduces a savory, cheesy richness.

Method
 

Preparation
  1. In a blender, combine one can of cannellini beans with 1 cup of vegetable broth and blend until completely smooth. Set aside.
Cooking
  1. Heat the olive oil in a large stockpot over medium heat. Add the finely chopped onion and carrots. Cook until softened, about 7-8 minutes.
  2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Stir in the remaining can of cannellini beans, chickpeas, and rosemary. Cook for about 1 minute.
  4. Pour in the blended bean mixture and the remaining vegetable broth. Add chopped escarole, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
  5. Stir in the lemon zest and juice, then gradually add the Parmesan cheese, stirring until melted and creamy.
Serving
  1. Ladle the soup into bowls and garnish with extra cheese, cracked black pepper, and rosemary. Serve hot with crusty bread.

Notes

You can swap in your favorite leafy green if you don’t have escarole – spinach or kale make excellent substitutes. For more texture, consider adding diced potatoes or cooking grains like quinoa. To adjust thickness, blend more cannellini beans or reduce broth. Add more lemon juice for extra zing or a dash of red pepper flakes for heat.