Description
This Nourishing White Bean and Lemon Soup is a hearty and flavorful dish that is perfect for a cozy meal. Packed with vegetables, beans, and zesty lemon, this soup is a comforting choice for any day of the week.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups vegetable or chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- 2 cups chopped kale or spinach
- juice and zest of 1 large lemon
- 1/4 cup fresh parsley, chopped
- salt and black pepper, to taste
- freshly grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Add vegetables: Add the onion, carrots, and celery. Sauté for 6 to 7 minutes until softened.
- Seasonings: Stir in the garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute.
- Add broth and beans: Pour in the broth, add the beans, and the bay leaf. Bring to a boil, then simmer for 20 minutes.
- Thicken: Remove the bay leaf and mash some beans to thicken the soup slightly.
- Add greens: Stir in the kale, lemon juice, lemon zest, and parsley. Simmer for 5 more minutes.
- Season: Season with salt and pepper. Serve topped with Parmesan cheese.
Notes
- For extra creaminess, blend half of the soup before adding the greens.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Chickpeas can be used instead of cannellini beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
