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Lemon White Bean Soup Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A hearty and flavorful lemon white bean soup that's easy to make and perfect for a comforting meal.

Ingredients

Vegetables

  • 1 medium onion (diced)
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 2 large carrots (chopped (~1 cup))
  • 2 cans cannellini beans (15oz cans, drained and rinsed)
  • 1 can chickpeas (15oz can, drained and rinsed)
  • 4 cups vegetable broth
  • 1 tbsp chopped fresh rosemary
  • 2 cups chopped kale (remove stem and rib)
  • 1 tsp lemon zest
  • 3 tbsp fresh lemon juice (from ~1 large lemon)
  • to taste salt and pepper

Instructions 

  • Heat olive oil in a large pot, cook diced onion for 2 minutes, then add garlic and carrots, cook for 2-3 minutes.
  • Add vegetable broth, white beans, chickpeas, and rosemary. Bring to a boil, then simmer for 20 minutes until carrots are tender.
  • Use an immersion blender to pulse 4-5 times until some beans are blended, creating a creamier broth. Stir well.
  • Add chopped kale, cover, and simmer for 5 minutes until kale is cooked down. Season with salt and pepper as desired.
  • Stir in lemon juice and zest, serve hot with bread or crackers, and add extra lemon if desired.

Notes

This soup is versatile and can be customized with your favorite greens or herbs for added flavor.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: White Beans