Nourishing White Bean and Lemon Soup Recipe

Introduction

This nourishing white bean and lemon soup is a comforting, fiber-rich dish that brightens your meal with fresh citrus and aromatic herbs. It’s perfect for a cozy night in and tastes even better the next day, making it ideal for meal prep. Serve it with crusty bread and a sprinkle of Parmesan for a satisfying bowl.

Ingredients

• 2 cans Cannellini beans (white kidney beans), drained and rinsed
• 1 can chickpeas, drained and rinsed
• 5 cups vegetable or chicken broth
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 bunch escarole (or kale, chard, or mustard greens), chopped
• Zest and juice of 1 lemon
• 1 tablespoon fresh rosemary leaves (or thyme or oregano)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Parmesan cheese for garnish (preferably Parmigiano Reggiano)

Instructions

1. Step 1: In a blender, combine 1 can of Cannellini beans with 1 cup of broth and blend until smooth. Set aside this creamy base.
2. Step 2: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and carrots and sauté until softened, about 6 to 7 minutes. Stir occasionally to prevent sticking.
3. Step 3: Add the minced garlic, remaining can of Cannellini beans, chickpeas, and rosemary to the pot. Stir well to combine and cook for another 2 minutes until fragrant.
4. Step 4: Pour in the blended bean mixture, remaining 3 cups of broth, and add the chopped escarole. Season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer until slightly thickened, about 10-15 minutes.
5. Step 5: Stir in the lemon zest, lemon juice, and Parmesan cheese. Taste and adjust seasoning if needed.
6. Step 6: Ladle the soup into bowls and garnish with extra Parmesan and a drizzle of olive oil if desired. Serve warm with crusty bread for dipping.

Tips & Variations

• Substitute escarole with kale, chard, or mustard greens if escarole is unavailable.
• For a dairy-free version, replace Parmesan with nutritional yeast or stir in 1 tablespoon of white miso paste for a savory umami flavor.
• Enhance flavor with fresh herbs like oregano or thyme, a drizzle of fruity olive oil or truffle oil, and a splash of sherry or white wine vinegar instead of lemon juice.
• Use a small blender such as a Nutribullet to blend the beans smoothly for a creamy and fiber-rich soup base without adding cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup thickens too much. This soup also freezes well for up to 3 months—thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I thicken white bean soup without cream?

Blending a portion of the cooked beans with broth creates a naturally creamy texture that thickens the soup without the need for cream, adding fiber and nutrients while keeping it light.

What can I add to boost the flavor of my white bean soup?

Fresh herbs like rosemary, thyme, or oregano, plus acids like lemon juice or vinegar, and aged cheeses such as Parmigiano Reggiano greatly enhance the flavor. A drizzle of quality olive oil or truffle oil also adds richness.

Nourishing White Bean and Lemon Soup Recipe

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★★★★★

4.8 from 60 reviews

This nourishing white bean and lemon soup is a creamy, flavorful, and healthful dish featuring blended white beans, fresh aromatics, hearty greens, and a bright lemon finish. Ideal for make-ahead meals, it pairs perfectly with crusty bread and a sprinkle of Parmesan, delivering a comforting and protein-rich vegan or vegetarian option with a delightful woodsy herb flavor.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 2 cans (15 oz each) Cannellini beans (white kidney beans), drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed

Broth

• 5 cups vegetable broth (or chicken broth for non-vegetarian version)

Aromatics

• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped (or substitute fresh thyme or oregano)

Greens

• 3 cups escarole, chopped (substitute kale, chard, or mustard greens if escarole unavailable)

Lemon and Cheese

• Zest and juice of 1 lemon
• 1/3 cup freshly grated Parmigiano Reggiano cheese (use nutritional yeast for dairy-free option)

Seasoning

• Salt and black pepper to taste

Instructions

1. Blend Beans: In a blender, combine 1 can of drained cannellini beans with 1 cup of vegetable broth. Blend until completely smooth to create a creamy base for the soup.
2. Sauté Aromatics: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onions and carrots and cook, stirring occasionally, until softened, about 6 to 7 minutes. Add minced garlic, the remaining can of cannellini beans, chickpeas, and chopped rosemary; stir to combine and cook briefly until fragrant.
3. Simmer Soup: Stir in the blended bean and broth mixture along with the remaining 3 cups of broth. Add chopped escarole, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Let the soup cook until slightly thickened and the greens are tender, about 10 to 15 minutes.
4. Add Lemon and Parmesan: Stir in the lemon zest and juice, then add the grated Parmigiano Reggiano cheese, allowing it to melt into the soup. Taste and adjust seasoning if needed. Serve hot, garnished as desired with additional Parmesan or olive oil, alongside crusty bread for dipping.

Notes

• For a dairy-free version, substitute Parmesan cheese with nutritional yeast or stir in 1 tablespoon of white miso paste during the aromatic sauté step for umami flavor.
• Escarole can be substituted with kale, chard, or mustard greens depending on availability and preference.
• Use fresh herbs like rosemary, thyme, or oregano to boost flavor.
• Blending beans with broth thickens the soup and boosts fiber content without adding saturated fat.
• This soup improves in flavor when made ahead and reheated.
• Serve with crusty bread to soak up the flavorful broth.

Keywords: white bean soup, white bean and lemon soup, cannellini bean soup, Italian soup, healthy vegetarian soup, escarole soup, creamy white bean soup