Lemon White Bean Soup

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5 from 39 votes

This cozy lemon rosemary white bean soup is warming yet refreshing from the vibrant lemon flavor!

Prep Time10

Cook Time28

Total Time38

Course: Dinner

Servings: servings

Calories: 244kcal

Author: Allie Petersen

Equipment

Ingredients

1 medium onion diced
1 tablespoon 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 tablespoon chopped fresh rosemary
2 cups chopped kale remove stem and rib
1 teaspoon lemon zest
3 tablespoon 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

Storage

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. When ready to eat, let it defrost in the fridge for 24 hours.

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. They may cook faster and 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 soup if you like it extra lemony!

Don't have an immersion blender? Scoop out 1-2 cups of soup (make sure to get some beans in there!) and blend in a blender until smooth. Add this back to the soup and stir.

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