Lemon Rosemary White Bean Soup

Warm up your mealtime with the delightful Lemon Rosemary White Bean Soup! This comforting dish is packed with creamy white beans, zesty lemon, and fragrant rosemary, making it both flavorful and healthy. Perfect for a quick meal, this soup is easy to prepare and full of nutrition. Discover the step-by-step recipe and unique variations that will make this soup your new favorite. Click through to explore the full recipe and enjoy a bowl of goodness!

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Ingredients

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

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

2 celery stalks, diced

4 cups vegetable broth

2 tablespoons olive oil

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

1 tablespoon lemon juice

Zest of 1 lemon

Salt and pepper to taste

Optional: Fresh parsley for garnish

Optional: Crusty bread for serving

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for about 5-7 minutes until softened and the onion is translucent.

Add the minced garlic and dried rosemary to the pot, cooking for an additional 1-2 minutes until fragrant.

Stir in the white beans and vegetable broth, bringing the mixture to a gentle simmer.

Allow the soup to cook for about 15-20 minutes, letting the flavors meld together.

After simmering, use an immersion blender to blend the soup to your desired consistency; you can make it completely smooth or leave some beans whole for added texture. If you don't have an immersion blender, carefully transfer batches to a regular blender.

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

Serve hot, garnished with fresh parsley if desired, and accompanied by crusty bread for dipping.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6