Nourishing White Bean and Lemon Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
