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.
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
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