Lemony White Bean Soup
When you want to curl up on the couch with a fuzzy blanket, your favorite TV show, and a cozy meal…make this Lemony White Bean Soup! This is the type of soup that makes you feel warm but is also nourishing with healthy, creamy white beans, rosemary, kale, and fresh lemon.
Who else loves soup season? *Raises hand* When it’s that time of year when the temperatures drop a little, nothing is as satisfying as a big bowl of soup with some toasted bread! This lemony white bean soup is both comforting and refreshing from the lemon. The rosemary flavors give it another aromatic dimension that compliments the lemon perfectly.
Other delicious soups you need to try:
Ingredients for Lemon White Bean Soup
- White beans: Cannellini beans are buttery with velvety consistency that adds a smooth and rich element to this soup compared to other types of beans. I usually get canned beans for convenience.
- Chickpeas: Another type of white bean that adds a slightly different texture to this soup.
- Carrots: This adds some color and texture to the soup.
- Fresh lemon with lemon zest: There’s nothing like fresh lemon! I highly recommend it for this soup. It’s adds a vibrant pop of taste to this soup.
- Onion: White or sweet onion works great.
- Kale: You can use either tuscan kale (dinosaur kale) or curly kale. Tuscan kale is more mild in flavor and tender while curly kale is a bit chewier and heartier in soups. In my version I used curly kale but you can use whichever one you prefer. Just make to chop it into bite size pieces.
- Vegetable broth: I use a regular vegetable broth in this recipe but if you are cutting back on salt use a low-sodium broth. With the regular broth I did not need to add more salt for my own taste preference. You could also use your own homemade vegetable stock or broth.
- Rosemary: Fresh rosemary is delightful in this recipe!
- Fresh garlic: Adds a little more depth of flavor to this soup
- Salt and black pepper: Add this at the end to taste. As I said above, regular sodium veggie broth added enough salt for my taste but adjust to your liking.
Optional toppings:
- Red-pepper flakes
- Parmesan cheese
Substitutions
Don’t have an ingredient? Don’t worry!
- Instead of fresh garlic, use garlic powder. 1 clove of garlic = 1/8 tsp garlic powder. Add it at the same time as the salt and pepper.
- Instead of cannellini beans you can use navy beans
- Don’t like rosemary? Fresh parsley or fresh dill would be also give really great flavor to this recipe!
- Instead of kale you could use baby spinach or collard greens. (FYI Spinach doesn’t always hold up in soup as well so make sure to add it right before eating).
Equipment
- Large pot (or dutch oven)
- Immersion blender – If you prefer a brothier soup you don’t need to blend
Instructions
- In your large pot or dutch oven, begin heating some olive oil over medium heat. Add in your diced onion and cook for 2 minutes. Then add in your minced garlic and diced carrot and cook for another 2-3 minutes. Onion should start to turn translucent.
2. Next add in your vegetable broth, white beans, chickpeas, and fresh chopped rosemary. Bring it to a boil then turn down to a simmer and cover for 20 minutes until carrots are softened.
*Make sure to check carrots are fully cooked before moving on to next step.
3. Add in the fresh lemon and zest. Optional but recommended: Use an immersion blender and pulse 4-5x until some of the white beans are blended. The soup should be creamier with a thicker broth. You can pulse as much as you like to get a broth consistency you like. Make sure to give the soup a good stir.
4. Add in the chopped kale, cover, and let simmer for another 5 minutes until kale is cooked down.
Taste and add salt or pepper if desired.
Serve your lemony white bean soup with bread or crackers. Add a squeeze of lemon on top if desired.
Hint: Make sure you cut your kale into bite-size pieces for this recipe.
What to Eat with Lemony White Bean Soup
- Sourdough bread- one of my personal faves!
- Rolls or another soft bread
- Crackers – Saltines or Multigrain crackers
- Side salad like this Autumn Harvest Grain Salad (using Trader Joe’s harvest grain blend) or Spring mix salad.
- Roasted veggies like broccoli & zucchini or steamed vegetables
How to Store Leftovers
Let your soup cool before storing in an airtight container for up 5 days. Reheat the next day either on the stove or microwave.
You can also freeze your soup for up to 2 months. Let it defrost in the fridge for 24 hours.
FAQ
Yes, if you are trying to cut back on salt you can definitely use a low sodium broth.
Yes, you can substitute for dried. 1 tbsp fresh rosemary needles = 1 tsp of dried. In this recipe I chop the fresh rosemary into smaller pieces so you may want to add a little over 1 tsp dried. Adjust to taste preference.
Definitely not! The immersion blender is optional but makes the broth a little creamier.
Pro Tips
- Blending your soup is optional. If you prefer a brothier soup, skip the step with the immersion blender.
- Check your carrots as you get closer to 20 minutes of simmering time. You don’t want your carrots to get mushy!
- Add lemon juice and zest after the soup has simmered. Boiling lemon juice can cause it to lose some of it’s Vitamin C content and change it’s flavor.
- Add more lemon after tasting your lemony white bean soup if you like it extra lemony!
Other cozy soups & stews
This Creamy Tomato Carrot with Fresh Basil is another cozy soup to add to your list! My Creamy Vegan Mac & Cheese is also a fan favorite that is another comforting dish.
Lemon White Bean Soup
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Ingredients
- 1 medium onion diced
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 2 large carrots chopped (~1 cup)
- 2 cans cannellini beans (15oz cans- drained and rinsed)
- 1 can chickpeas (15oz cans- drained and rinsed)
- 4 cups vegetable broth
- 1 tbsp chopped fresh rosemary
- 2 cups chopped kale remove stem and rib
- 1 tsp lemon zest
- 3 tbsp fresh lemon juice ~1 large lemon
- salt and pepper to taste
Instructions
- In your large pot or dutch oven, begin heating some olive oil over medium heat. Add in your diced onion and cook for 2 minutes. Then add in your minced garlic and diced carrot and cook for another 2-3 minutes. Onion should start to turn translucent.
- Next add in your vegetable broth, white beans, chickpeas and fresh chopped rosemary. Bring it to a boil then turn down to a simmer and cover for 20 minutes until carrots are softened.
- Add in the fresh lemon and zest. Use an immersion blender and pulse 4-5x until some of the white beans are blended. The soup should be creamier with a thicker broth. You can pulse as much as you like to get a broth consistency you like. Make sure to give the soup a good stir.
- Add in the chopped kale, cover, and let simmer for another 5 minutes until kale is cooked down. Taste the soup and add salt and pepper if desired.
- Serve your soup with bread or crackers. Add a squeeze of lemon on top if you want it even more lemony! Enjoy.
Notes
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- Blending your soup is optional. If you prefer a brothier soup, skip the step with the immersion blender.
- Check your carrots as you get closer to 20 minutes of simmering time. They may cook faster and you don’t want your carrots to get mushy!
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- Add lemon juice and zest after the soup has simmered. Boiling lemon juice can cause it to lose some of it’s Vitamin C content and change it’s flavor.
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- Add more lemon after tasting your soup if you like it extra lemony!
We loved the lemony flavor of this soup. It was perfect for a summer lunch.
YUMMY!!
I made this for dinner last night and it was quite delicious!
I didn’t have kale so used some English spinach.
It was so easy to make and tasted great!
Loved the lemon. It made me think of summer even in the depths of an Australian winter 😊
This is a recipe I’ve been making for years, and it never disappoints. The creamy lemon-rosemary white bean soup is delicious and comforting, but also light enough to leave you feeling energized after your meal.
This is such a cozy soup! It is so hearty, comfy and packed with flavors! And what I love the most about this soup is it’s dairy-free and gluten-free!
This soup was absolutely delicious! I love the combination of both cannellini beans and chickpeas, they gave it the perfect creamy texture.
What about the chickpeas?
My apologies! The instructions were missing that- you will add them when you add your white beans 🙂
Thanks for a great recipe. Why have I never thought of adding chickpeas to a bean soup? They added some extra flavor and texture that I love. And the lemon and rosemary just added great flavor and made the soup nice and savory. I will definitely make it again.
Yes! I love the addition of chickpeas for texture too 🙂
What a fantastic soup! I love the creaminess that the beans give this soup, and the lemon gives it that wonderful, uplifting flavor.
A must-try! Making it again this weekend by request.
Thanks so much Giangi! Glad you liked it 🙂