Description
This nourishing white bean and lemon soup is a creamy, hearty, and flavorful dish featuring cannellini beans, chickpeas, fresh rosemary, and a bright touch of lemon. Perfect for a healthy, comforting meal, it combines blended and whole beans with savory vegetables and Parmesan cheese to create a rich texture and taste in just 40 minutes.
Ingredients
Scale
Beans and Broth
- 2 (15-oz.) cans cannellini beans, rinsed and drained
- 1 (15-oz.) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth, divided
Vegetables and Seasonings
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 large carrots, finely chopped
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 4 garlic cloves, minced
- 1 Tbsp. finely chopped fresh rosemary
- 1 small bunch escarole, roughly chopped (or substitute lacinato kale or chard)
- Zest and juice of 1 lemon
Dairy
- 1/3 cup grated Parmesan cheese, plus more for garnish
Instructions
- Blend the Beans: In a blender, combine 1 can of cannellini beans with 1 cup of vegetable broth. Blend until smooth and creamy. Set aside this mixture to add body and creaminess to the soup.
- Sauté the Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onions and carrots, cooking for 7–8 minutes until they become soft and fragrant, building the soup’s flavor base.
- Add Garlic and Herbs: Stir in the minced garlic and cook for an additional 1–2 minutes to release its aroma. Then add the remaining cannellini beans, chickpeas, and freshly chopped rosemary. Sauté everything together for about 1 minute to meld the flavors.
- Simmer the Soup: Pour in the blended bean mixture along with the remaining vegetable broth. Add the escarole, salt, and cracked black pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally to ensure it doesn’t stick and to let the flavors develop.
- Add Lemon & Cheese: Stir in the zest and juice of one lemon to brighten the soup. Gradually mix in the grated Parmesan cheese until it melts smoothly, adding a savory richness.
- Serve: Ladle the finished soup into bowls and garnish with extra Parmesan cheese, cracked black pepper, and fresh rosemary sprigs. Serve hot with crusty bread on the side for dipping.
Notes
- You can substitute escarole with kale or Swiss chard as alternatives for leafy greens.
- For a vegan version, omit the Parmesan cheese or replace it with a plant-based cheese alternative.
- Adjust the salt according to your taste and based on the sodium content of your broth.
- This soup stores well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Using low-sodium vegetable broth helps control the overall salt content in the dish.
