Quick Lemon Rosemary White Bean Soup (Print version)
A bright, herby white bean soup with lemon and rosemary that comes together in 30 minutes. Creamy, comforting, and naturally vegetarian.
# Ingredients:
Soup base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
1 medium carrot, diced
04 -
1 rib celery, diced
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh rosemary, finely chopped
07 -
1/2 teaspoon red pepper flakes (optional)
Beans and broth
08 -
3 (15 oz / 425 g) cans cannellini beans, drained and rinsed
09 -
4 cups (950 ml) vegetable broth
10 -
1 bay leaf
11 -
Salt and black pepper
Finish
12 -
2 tablespoons fresh lemon juice
13 -
1 teaspoon lemon zest
14 -
2 cups (60 g) chopped kale or spinach (optional)
15 -
Extra virgin olive oil, for drizzling
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook until softened, about 5 minutes. Stir in garlic, rosemary, and red pepper flakes. Cook 30 seconds until fragrant.
02 -
Add 2 cans of drained beans, the vegetable broth, and the bay leaf. Bring to a boil, then reduce to a simmer for 10 minutes.
03 -
Remove the bay leaf. Ladle about half the soup into a blender and puree until smooth. Stir it back into the pot. Alternatively, use an immersion blender to partially blend right in the pot.
04 -
Add the remaining whole beans, lemon juice, and zest. Simmer 5 more minutes. Stir in kale if using and cook until just wilted. Taste and adjust salt and pepper.
05 -
Ladle into bowls. Drizzle with good olive oil and finish with a pinch of black pepper.
# Good to know:
01 -
Best served immediately with crusty bread.
02 -
The soup thickens as it sits. Thin with broth or water when reheating.