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Lemon Rosemary White Bean Soup

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A cozy, vibrant, plant-based soup made with creamy white beans, fragrant rosemary, and bright lemon. This hearty, healthy dish is perfect for a light lunch or comforting dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 tbsp fresh rosemary, chopped
  • 2 cups chopped kale (or spinach)
  • 1 tsp lemon zest
  • 3 tbsp fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 2 minutes.
  2. Add garlic and carrots, cooking for another 2–3 minutes until softened.
  3. Stir in the cannellini beans, chickpeas, rosemary, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add lemon zest and juice. Use an immersion blender to partially blend for a creamy texture, or leave as is for a chunkier soup.
  5. Add chopped kale and simmer for 5 more minutes until wilted. Season with salt and pepper to taste. Serve warm.

Notes

  • Use fresh lemon juice for the best flavor.
  • Substitute kale with spinach or escarole if desired.
  • Add red pepper flakes for a spicy kick.
  • Soup stores well in the fridge for up to 5 days or can be frozen for 2 months.

Nutrition

Find it online: https://ukfinda.com/lemon-rosemary-white-bean-soup/