Lemon Rosemary White Bean Soup

A comforting, bright, and herbaceous soup that combines creamy white beans, aromatic rosemary, and zesty lemon for a deliciously cozy—and yet-refreshing—bowl.

Why You’ll Love This Recipe

• One-pot simplicity – Easy to make and clean up
• Balanced flavor – Earthy rosemary meets bright lemon
• Creamy without dairy – Beans give a rich texture naturally
• Healthy and hearty – Packed with plant protein and veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, diced
• Garlic, minced
• Carrots, diced
• Optional celery, diced
• White beans (cannellini, great northern, or chickpeas), drained and rinsed
• Vegetable broth (or chicken broth)
• Fresh rosemary (or dried, if unavailable)
• Lemon zest and juice
• Salt and black pepper
• Optional: kale or other leafy green
• Optional garnish: red pepper flakes, parsley, Parmesan or tahini

directions

1. Heat oil in a large pot over medium heat. Add onion (and celery, if using) and carrots; sauté until softened, about 5–7 minutes.
2. Stir in garlic and rosemary and cook until fragrant, about 1 minute.
3. Add white beans and broth. Bring to a boil, then reduce heat and simmer for 10–20 minutes, until vegetables are tender.
4. Optional: Remove 1–2 cups of soup, blend until smooth, then return to the pot for a creamier texture.
5. Stir in lemon zest and juice. Add kale (if using), cover, and cook until wilted, about 5 minutes. Season with salt and pepper. Garnish as desired.

Servings and timing

• Serves: 4–6
• Prep time: 10 minutes
• Cook time: 20–30 minutes
• Total time: 30–40 minutes

Variations

• With greens: Add kale, spinach, escarole, or chard near the end
• Thicker soup: Blend a portion of the beans to create creaminess
• Add protein: Stir in diced pancetta, bacon, or a Parmesan rind
• Herb swap: Use thyme or oregano in place of rosemary
• Tahini: Swirl in a spoonful for nutty richness

storage/reheating

• Refrigerator: Store cooled soup in an airtight container for up to 5–6 days
• Freezer: Keeps well for up to 2–3 months. Thaw overnight in the refrigerator
• Reheating: Warm on the stove over medium heat, stirring until heated through. Adjust seasoning before serving

FAQs

1. Can I use dried beans instead of canned?

Yes. Soak them overnight and cook until tender—about 2–3 hours—before using in the recipe.

2. What if I don’t have an immersion blender?

You can ladle out a portion, blend it in a countertop blender, and return it to the pot.

3. Can I make it gluten-free and dairy-free?

Yes. This soup is naturally gluten-free and dairy-free, especially if you skip cheese-based garnishes.

4. Can I substitute dried rosemary?

Absolutely. Use 1 teaspoon dried rosemary for every tablespoon of fresh.

5. How do I make it spicier?

Add red pepper flakes while sautéing the vegetables or as a garnish.

6. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a richer flavor if you’re not keeping it vegetarian.

7. What beans are best for this soup?

Cannellini and great northern beans work best, but chickpeas can also be used.

8. When should I add the lemon?

At the end, after cooking, to preserve its fresh flavor and nutritional benefits.

9. Can I prepare this soup ahead of time?

Yes. It stores and reheats well. Add fresh greens during reheating if desired.

10. What can I serve with this soup?

Crusty bread, garlic toast, or a fresh side salad are great accompaniments.

Conclusion

This Lemon Rosemary White Bean Soup is a perfect one-pot meal that’s creamy, herbaceous, and bright. Whether you’re craving comfort or fresh flavor, it’s easy to adapt with pantry staples and shines as leftovers. Enjoy it year-round!

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