Description
This nourishing white bean and lemon soup is a comforting and flavorful dish packed with creamy cannellini beans, hearty chickpeas, fresh vegetables, and bright lemon notes. Blended beans create a creamy base while fresh rosemary and Parmesan add depth and richness. Perfect for a cozy lunch or dinner, it’s wholesome, easy to make, and ready in just 40 minutes.
Ingredients
Scale
Beans and Broth
- 2 (15-oz.) cans cannellini beans, rinsed and drained
- 1 (15-oz.) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth, divided
Vegetables and Aromatics
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 large carrots, finely chopped
- 4 garlic cloves, minced
- 1 small bunch escarole, roughly chopped (or substitute lacinato kale or chard)
Seasonings and Garnishes
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 1 Tbsp. finely chopped fresh rosemary
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan cheese, plus more for garnish
Instructions
- Blend the Beans: In a blender, combine one can of cannellini beans with 1 cup of vegetable broth. Blend until the mixture is smooth and creamy, then set aside for later use.
- Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onions and carrots, cooking for 7–8 minutes until they become soft and fragrant.
- Add Garlic and Herbs: Stir in the minced garlic and cook for another 1–2 minutes until aromatic. Then add the remaining cannellini beans, chickpeas, and chopped fresh rosemary, sautéing everything together for about 1 minute.
- Simmer the Soup: Pour in the blended bean mixture along with the remaining vegetable broth. Add the chopped escarole, salt, and cracked black pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally to combine flavors and prevent sticking.
- Add Lemon & Cheese: Stir in the lemon zest and juice to brighten the flavors. Gradually add the grated Parmesan cheese, stirring until it melts into the soup and enhances its creaminess.
- Serve: Ladle the hot soup into bowls and garnish with extra Parmesan cheese, cracked black pepper, and a sprig of fresh rosemary. Serve alongside crusty bread for a complete and satisfying meal.
Notes
- If escarole is unavailable, substitute with lacinato kale or Swiss chard for similar texture and flavor.
- For a vegan version, omit the Parmesan cheese or use a plant-based cheese alternative.
- Adjust the salt according to your preferred taste or dietary needs, especially if using a regular sodium broth instead of low-sodium.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop before serving.
- Use a high-powered blender to ensure the beans become completely smooth and creamy.
