Description

This Easy Lemon Rosemary White Bean Soup is a comforting and flavorful dish that comes together quickly. The combination of fresh rosemary and zesty lemon adds a bright twist to a classic white bean soup.

Ingredients

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Ingredients:

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
2 (15 oz) cans white beans, drained and rinsed
4 cups vegetable broth
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste

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Instructions

Saute Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
Add Ingredients: Stir in fresh rosemary, white beans, vegetable broth, lemon zest, and lemon juice. Season with salt and pepper.
Simmer: Bring the soup to a simmer, then reduce heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
Blend: Use an immersion blender to partially blend the soup for a creamier texture while still leaving some whole beans intact.
Serve: Ladle the soup into bowls and garnish with additional lemon zest or a sprig of rosemary. Enjoy hot!

Notes

Notes:

This soup pairs well with a side of crusty bread or a light salad.
For a thicker soup, mash some of the beans with a fork before blending.
You can adjust the amount of lemon juice to suit your taste preferences.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 700mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg