Description

This Nourishing White Bean and Lemon Soup is a hearty, comforting dish perfect for a healthy meal. Combining creamy white beans, fresh vegetables, aromatic herbs, and a bright hint of lemon, it’s an easy-to-make, nutrient-packed soup that warms and revitalizes. Ideal for a cozy lunch or dinner, this soup combines pureed and whole beans for a satisfying texture with a savory, fresh flavor profile.

Ingredients

Scale

Beans and Broth

2 (15-oz.) cans cannellini beans, rinsed and drained
1 (15-oz.) can chickpeas, rinsed and drained
4 cups lower-sodium vegetable broth (divided)

Vegetables and Aromatics

2 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
2 large carrots, finely chopped
4 garlic cloves, minced
1 small bunch escarole, roughly chopped (substitute: lacinato kale or chard)

Seasonings and Garnish

1 tsp. salt
1 tsp. cracked black pepper
1 Tbsp. finely chopped fresh rosemary
Zest and juice of 1 lemon
1/3 cup grated Parmesan cheese (plus more for garnish)

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Instructions

Blend Beans and Broth: Combine one can of cannellini beans with 1 cup of vegetable broth in a blender. Blend until completely smooth and set aside; this will add creaminess to the soup.
Sauté Vegetables: Heat extra-virgin olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion and carrots, cooking them until softened, about 7 to 8 minutes, stirring occasionally. Add minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Combine Beans and Herbs: Stir in the remaining can of cannellini beans, rinsed chickpeas, and fresh rosemary. Cook for 1 minute to marry the flavors.
Add Liquids and Greens: Pour in the blended bean mixture along with the remaining 3 cups of vegetable broth. Then add the roughly chopped escarole, salt, and cracked black pepper. Bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes, allowing the soup to slightly thicken as the flavors meld.
Finish with Lemon and Cheese: Stir in the lemon zest and juice for brightness. Gradually sprinkle in the grated Parmesan cheese, stirring continuously to prevent clumping and to enrich the soup’s texture.
Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, cracked black pepper, and chopped rosemary if desired. Serve alongside crusty bread for a complete meal.

Notes

Substitute escarole with lacinato kale or chard if preferred.
Use lower-sodium vegetable broth to control salt content.
Gradually add Parmesan cheese to avoid clumping.
For a vegan version, omit Parmesan or use a vegan cheese alternative.
Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Adjust seasoning with additional salt and pepper as needed before serving.