Elevate your culinary experience with our Nourishing White Bean and Lemon Soup – a symphony of flavors that marries the wholesome richness of cannellini beans, chickpeas, and vibrant lemon zest. This soup is a healthful embrace, blending the nourishing goodness of vegetables with the zesty kick of citrus. Join us in savoring every spoonful of this comforting yet refreshing creation that’s perfect for any season.
In our home, the aroma of this White Bean and Lemon Soup signals warmth and well-being. It all started one chilly evening when we craved something both comforting and nutritious. As the onions and carrots danced in the pot, and the fragrance of rosemary filled the air, we knew we were onto something special. The addition of lemon zest and juice brought an unexpected burst of freshness, transforming a simple soup into a family favorite. Now, it’s a go-to recipe, whether to lift our spirits or share with friends over a cozy dinner.
Why This Recipe Name
- Zesty Elegance: The marriage of lemon zest and juice with creamy cannellini beans creates a flavor profile that is both sophisticated and invigorating.
- Hearty and Wholesome: Loaded with nutrient-rich ingredients like chickpeas, escarole (or substitute with lacinato kale or chard), and rosemary, this soup is a powerhouse of goodness.
- Simplified Indulgence: With a straightforward process and easy-to-find ingredients, this soup brings gourmet flavors to your table without the fuss.
- Versatile Garnishes: Customize each bowl with extra Parmesan cheese, cracked black pepper, and chopped rosemary, turning every serving into a visually appealing and aromatic masterpiece.
Ingredients:
- 2 (15-oz.) cans cannellini beans, rinsed and drained
- 4 cups lower-sodium vegetable broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 large carrots, finely chopped
- 1 teaspoon each salt and cracked black pepper
- 4 garlic cloves, minced
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 tablespoon finely chopped fresh rosemary
- 1 small bunch escarole, roughly chopped (substitute lacinato kale or chard)
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan cheese, plus more for garnish
Instructions:
- In a blender, combine 1 can of cannellini beans and 1 cup of broth; blend until smooth. Set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, stirring occasionally, about 7 or 8 minutes. Add garlic; cook for an additional 1 to 2 minutes.
- Add the remaining can of cannellini beans, chickpeas, and rosemary; stir to combine and cook for 1 minute.
- Stir in the blended bean and broth mixture, remaining 3 cups broth, chopped escarole, salt, and black pepper. Bring to a boil; reduce to a simmer and cook, uncovered, for 20 to 25 minutes, or until the soup slightly thickens.
- Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously to prevent clumping.
- Ladle the soup into bowls, garnishing with additional Parmesan cheese, cracked black pepper, and chopped rosemary if desired. Serve with crusty bread.
Notes: Feel free to experiment with different greens or add your favorite herbs for a personal touch. For a vegan option, swap Parmesan cheese with nutritional yeast. This soup refrigerates well, allowing you to enjoy its flavors for a couple of days.
