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Last winter I created this Lemon Rosemary White Bean Soup in my kitchen on a chilly afternoon. The combination of bright lemon zesty rosemary and creamy beans was exactly what I needed. Now it's become my go to comfort soup that fills the house with the most incredible aroma. Best of all it comes together with simple pantry ingredients I always have on hand.
A Bowl of Goodness
I love how this soup balances simplicity with rich flavors. The creamy tahini brings everything together while keeping it completely plant based. My budget conscious friends appreciate that it uses basic ingredients yet tastes like something from a fancy cafe. Whether you're vegan or just looking for a nourishing meal this soup delivers pure comfort in every spoonful.
From My Pantry to Yours
- White Beans: 2 cans of cannellini beans are my favorite but great northern work beautifully too.
- Onion: One medium sweet onion creates the perfect savory base.
- Carrots: Three big ones diced up for natural sweetness.
- Celery: Two stalks and I always include those flavorful leaves.
- Garlic: Three fresh cloves minced or garlic powder in a pinch.
- Thyme + Rosemary: Fresh from my garden when possible dried works too.
- Tahini: My secret for that silky smooth finish.
- Vegetable Broth: Four cups homemade gives the best flavor.
- Lemon: One fresh lemon brings everything to life.
- Salt + Pepper: Season it just how you like it.
Let's Cook Together
- Get Everything Ready
- I start by chopping all my vegetables the same size so they cook evenly. The garlic gets minced nice and fine to melt into the soup.
- Build the Flavor Base
- A splash of water or oil goes into my favorite soup pot over medium heat. In go the onions carrots and celery. After about 7 minutes they're soft and fragrant. Then I add garlic and herbs watching them release their beautiful aroma.
- Time for Beans and Broth
- Next I pour in those creamy beans and vegetable broth. A pinch of salt and pepper starts building layers of flavor.
- Make it Creamy
- My favorite part adding that silky tahini. Let everything simmer together for 10 minutes. Sometimes I mash some beans against the side of the pot for extra creaminess.
- Fresh Finish
- Off the heat I squeeze in fresh lemon juice. The transformation is magical. Let it rest for a few minutes the flavors just keep getting better.
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My Kitchen Secrets
Want to know what makes this soup extra special? Mash some of those beans while it's cooking they'll melt into the broth making it naturally creamy. Sometimes I toss in a handful of fresh spinach at the end for color. And here's the thing this soup actually tastes better after it sits for a few minutes.
Keep It Fresh
This soup keeps beautifully in the fridge for almost a week perfect for busy days. I often make a double batch and freeze portions in my favorite containers they last three months. When I'm ready for some comfort food I just warm it gently on the stove or in the microwave.
Perfect Partners
Nothing beats dunking crusty bread into this soup. Sometimes I make quick flatbreads or serve it with a crisp green salad. The creamy tangy flavors go with just about anything. It's become my favorite lunch with a slice of warm sourdough on the side.
Mix It Up Your Way
Sometimes I switch things up using chickpeas when I'm out of white beans. Last week I tried cashew butter instead of tahini absolutely delicious. My garden inspires me too adding handfuls of fresh kale or trying different herbs. Every variation brings something new to love about this soup.
Why This Soup Steals Hearts
The magic of this soup lies in how simple ingredients create something so special. That hint of lemon brightens everything while rosemary adds such warmth. When my kids come home from school to this simmering on the stove they know it's going to be a cozy evening.
Keeping Your Soup Fresh
Once your soup has cooled I transfer it to my favorite glass containers. It stays perfect in the fridge for almost a week. For longer storage I portion it into freezer containers they're like little treasures waiting for busy days. Just warm it slowly when you're ready to enjoy it again.
Make It a Meal
In my house this soup loves company. A crusty loaf of bread for dunking is a must. Sometimes I'll make quick flatbreads or toss together a bright salad. For extra special nights I'll bake socca that crispy chickpea flatbread that pairs perfectly with the lemony broth.
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Frequently Asked Questions
- → Can I use different beans?
- Yes, any white beans work well - cannellini, great northern, or even chickpeas. You can use fresh cooked beans too, about 4½ cups total.
- → How can I make it creamier?
- Mash some of the beans with the back of a spoon during cooking. The tahini also adds creaminess, and the soup naturally thickens as it stands.
- → Can I add more vegetables?
- Yes, adding spinach or kale at the end of cooking works well for extra nutrition and color. The base recipe is very adaptable.
- → How long does it keep?
- The soup keeps for 5-6 days in the refrigerator or 2-3 months in the freezer. Perfect for meal prep.
- → Can I make this in an Instant Pot?
- Yes, use the sauté function for vegetables, then pressure cook on high for 3 minutes with natural release. Add tahini and lemon after cooking.