Easy Lemon Rosemary White Bean Soup: A Comforting and Nutritious Meal

Imagine sitting down to a warm bowl of soup, the comforting aroma of rosemary filling the air, and the bright zest of lemon waking up your senses. Easy Lemon Rosemary White Bean Soup is the perfect blend of wholesome ingredients and vibrant flavors. It’s hearty enough to fill you up, light enough to feel refreshing, and incredibly simple to make.

Why You’ll Love Easy Lemon Rosemary White Bean Soup

This soup is the definition of comfort food. It’s packed with plant-based protein from white beans, rich in flavor thanks to aromatic herbs, and gets a zesty kick from fresh lemon juice. Whether you’re looking for a quick weekday meal or a satisfying dish to share, this recipe has you covered. Plus, it’s dairy-free, gluten-free, and can easily be made oil-free, making it suitable for a variety of dietary preferences.

Ingredients for Easy Lemon Rosemary White Bean Soup

Here’s what you’ll need to bring this delicious soup to life:

Nutritional Information (Per Serving)

Step-by-Step Guide to Making Easy Lemon Rosemary White Bean Soup

1. Sauté the Vegetables

• Heat 2 tablespoons of olive oil (or ¼ cup water for an oil-free version) in a large pot over medium heat.
• Add the diced onion, carrots, and celery. Sauté for about 7 minutes, stirring occasionally, until the vegetables start to soften.
• Add minced garlic, dried thyme, and dried rosemary. Cook for 1 more minute until fragrant.

2. Simmer the Soup

• Add the drained and rinsed white beans, vegetable broth, tahini, salt, and pepper to the pot. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially with a lid and let the soup simmer for 10 minutes. Stir occasionally to prevent sticking.

3. Add the Lemon Juice

• Remove the soup from heat and stir in the juice of 1–2 lemons. Adjust the amount based on your preferred level of tanginess.
• Let the soup cool slightly; the broth will thicken as it stands.

4. Serve and Garnish

• Ladle the soup into individual bowls. Garnish with fresh parsley and a squeeze of lemon juice for extra brightness.
• Add a sprinkle of red pepper flakes if you enjoy a bit of heat.

Why Tahini Makes a Difference

Tahini, made from ground sesame seeds, adds a subtle nutty flavor and creamy texture to this soup without the need for cream. It’s also a great source of healthy fats and nutrients like calcium and iron, making this soup even more nutritious.

Serving Ideas for Easy Lemon Rosemary White Bean Soup

This soup is satisfying on its own, but it pairs beautifully with:

1. Homemade Artisan Bread: Perfect for dipping into the flavorful broth.
2. Classic House Salad: A fresh side to complement the heartiness of the soup.
3. Roasted Vegetables: Add some roasted zucchini or sweet potatoes for an extra layer of flavor.

Tips for the Best Lemon Rosemary White Bean Soup

1. Use Fresh Herbs: If available, replace dried rosemary and thyme with fresh herbs for an even more vibrant flavor.
2. Don’t Overcook the Vegetables: Sauté them just until they soften to maintain their texture in the soup.
3. Adjust the Consistency: Add more or less broth depending on whether you prefer a thicker or thinner soup.
4. Blend for Creaminess: For a creamier soup, blend a portion of it using an immersion blender and stir it back into the pot.
5. Taste and Adjust: Always taste the soup before serving and adjust the seasoning or lemon juice as needed.

Creative Variations of Lemon Rosemary White Bean Soup

Spicy Kick

Add ¼ teaspoon of crushed red pepper flakes during the sautéing step for a spicy twist.

Vegetable Medley

Incorporate diced zucchini, spinach, or kale for added color and nutrients.

Grain Boost

Stir in cooked quinoa or farro to make the soup even heartier.

Cheesy Garnish

Top the soup with grated Parmesan or a dollop of vegan cheese for a savory finish.

How to Store and Reheat the Soup

1. Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 5–6 days.
2. Freezing: For longer storage, freeze the soup in individual portions for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
3. Reheating: Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it’s too thick.

FAQs About Easy Lemon Rosemary White Bean Soup

1. Can I use dried beans instead of canned?
Yes! Soak and cook dried beans ahead of time. Three 15oz cans equal about 4½ cups of cooked beans.

2. Is this soup vegan?
Absolutely! This recipe is completely plant-based and suitable for vegans.

3. Can I make this soup oil-free?
Yes, simply sauté the vegetables in water instead of olive oil.

4. Can I freeze this soup?
Yes, it freezes beautifully. Let the soup cool completely before storing it in freezer-safe containers.

5. What type of white beans work best?
Cannellini beans are creamy and hold their shape well, but great northern beans or chickpeas are also excellent choices.

6. Can I make this soup in a slow cooker?
Yes, combine all the ingredients except the lemon juice in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the lemon juice before serving.

Why You Should Try This Soup Today

Easy Lemon Rosemary White Bean Soup is more than just a meal—it’s a bowl of comfort and nourishment. Its simple ingredients come together in a way that feels both indulgent and wholesome. Plus, it’s versatile, allowing you to make it your own with different variations and pairings.

Conclusion: Make Easy Lemon Rosemary White Bean Soup Tonight

With its bright lemony flavor, earthy rosemary, and creamy white beans, this soup is bound to become a staple in your kitchen. It’s easy to prepare, perfect for meal prep, and full of nutrients that make you feel good from the inside out.

Gather your ingredients and get cooking—you’re about to discover your new favorite soup!

Easy Lemon Rosemary White Bean Soup: A Comforting and Nutritious Meal

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• Author: Emma
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Easy Lemon Rosemary White Bean Soup is a warm, nourishing dish that combines the earthiness of rosemary with the zesty brightness of lemon. Packed with plant-based protein and fiber from creamy white beans, this hearty yet light soup is perfect for a quick dinner, meal prep, or a cozy night in.

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Ingredients

• Olive oil or water: 2 tablespoons (or ¼ cup for oil-free sautéing)
• Small onion: 1, diced
• Large carrots: 3, sliced or diced
• Celery stalks: 2, sliced
• Garlic cloves: 2, minced
• Dried thyme: ½ teaspoon
• Dried rosemary: ½ teaspoon
• White beans: 3 cans (15 ounces each), drained and rinsed (cannellini, great northern, or chickpeas)
• Low-sodium vegetable broth: 4–5 cups
• Tahini: 2 tablespoons
• Lemon juice: 1–2 lemons, freshly squeezed
• Salt and pepper: To taste
• Fresh parsley: To garnish, chopped

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Instructions

1. Sauté the Vegetables:

• Heat olive oil or water in a large pot over medium heat.
• Add the onion, carrots, and celery. Sauté for about 7 minutes, stirring occasionally, until softened.
• Stir in minced garlic, thyme, and rosemary, cooking for 1 more minute until fragrant.

2. Add Beans and Broth:

• Add the white beans, vegetable broth, tahini, salt, and pepper to the pot. Stir well to combine.

3. Simmer the Soup:

• Bring the mixture to a boil, then reduce the heat to low. Cover partially with a lid and simmer for 10 minutes, stirring occasionally.

4. Add Lemon Juice:

• Remove the soup from heat and stir in the juice of 1–2 lemons. Adjust lemon juice to your taste preference.

5. Serve and Garnish:

• Ladle the soup into bowls and garnish with fresh parsley. Add a squeeze of lemon or red pepper flakes for extra flavor.

Notes

• For Creamier Soup: Blend a portion of the soup with an immersion blender and stir back in.
• Broth Adjustments: Add more or less broth based on desired consistency.
• Fresh Herbs: Substitute dried herbs with fresh rosemary and thyme for enhanced flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American