Lemon Rosemary White Bean Soup

Discover the refreshing taste of Lemon Rosemary White Bean Soup, a nourishing dish that's both simple and delicious! With creamy white beans, zesty lemon, and fragrant rosemary, this soup is packed with flavor and health benefits. Perfect for any meal or meal prep, you'll love how easy it is to make variations. Click to explore the full recipe and learn how to whip up this delightful soup that will warm your soul and impress your guests!

Print Recipe Pin Recipe

Ingredients

2 cans (15 ounces each) white beans, drained and rinsed

4 cups vegetable broth

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

1 carrot, diced

2 celery stalks, diced

1 lemon, zested and juiced

2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)

Salt and black pepper, to taste

Fresh parsley, for garnish

Optional: 1 cup kale or spinach, chopped

Instructions

In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Stir in the minced garlic and chopped rosemary, cooking for an additional 1-2 minutes until fragrant.

Add the drained white beans to the pot and mix well. Pour in the vegetable broth, lemon zest, and lemon juice, stirring to combine.

Bring the soup to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.

If using, Stir in the chopped kale or spinach during the last 5 minutes of simmering.

Season the soup with salt and black pepper to taste.

- Presentation Tips: Serve hot in bowls, garnished with freshly chopped parsley and an extra drizzle of olive oil, alongside crusty bread for dipping.

Prep Time: 10 min | Total Time: 35 min | Servings: 4-6