Zingy Lemon Rosemary White Bean Soup Recipe for Cozy Nights

On chilly evenings, a warm bowl of lemon rosemary white bean soup can instantly comfort weary souls.

Fresh herbs dance through this simple yet elegant recipe, creating layers of Mediterranean-inspired flavor.

rosemary earthy aroma mingles with bright citrus notes, promising a delightful culinary experience.

Creamy white beans provide a hearty foundation that makes this soup deeply satisfying.

Each spoonful delivers a perfect balance of zesty and herbaceous tones that will delight your palate.

Packed with nutrition and warmth, this soup transforms ordinary ingredients into an extraordinary meal.

Prepare to savor every delicious moment of this soul-warming classic.

Serving Lemon Rosemary Bean Soup

• Rustic Bread Companion: Slice crusty sourdough or rustic whole grain bread, lightly toasted and drizzled with olive oil, to soak up the delicious broth and add satisfying texture.
• Protein Power-Up: Top with grilled chicken strips or crumbled feta cheese to enhance protein content and create a more substantial meal that keeps you feeling full longer.
• Herbal Freshness Boost: Sprinkle extra fresh rosemary or chopped parsley just before serving to elevate the aromatic profile and add a bright, clean flavor that complements the lemony base.
• Spice Lover's Twist: Scatter red pepper flakes or a dash of smoked paprika on top for those who enjoy a warm, subtle heat that dances with the soup's delicate herb and bean flavors.

Storage Advice for Lemon Rosemary Bean Soup

• Store leftovers in airtight container for 3-4 days. Cool soup completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months. Label with date.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each. Ensure internal temperature reaches 165°F for food safety.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of water or broth if soup seems too thick. Heat until steaming and thoroughly warmed.

FAQs

• Can I use dried beans instead of canned beans?

Yes, you can use dried beans. Soak them overnight, then cook until tender before adding to the soup. This may increase your total cooking time.

• Is tahini necessary for this recipe?

Tahini adds creaminess and depth, but you can substitute with Greek yogurt or olive oil if you don’t have it. The soup will still taste delicious.

• How can I make this soup more protein-rich?

Add cooked shredded chicken, diced ham, or crumbled tofu during the simmering stage to boost protein content. These additions will complement the white beans nicely.

• Can this soup be made vegetarian or vegan?

Absolutely! The recipe is already vegan-friendly. Just ensure you use vegetable broth and skip any animal protein additions.

Why Lemon Rosemary Bean Soup Shines

• This soup comes together in just a few simple steps, making it perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
• Packed with protein-rich white beans and vibrant vegetables, this recipe delivers a nutritious punch that keeps you feeling satisfied and energized.
• The recipe welcomes creative twists – add red pepper flakes for heat, swap herbs, or include your favorite toppings to make it uniquely yours.
• Warm, hearty, and bursting with bright lemon and aromatic rosemary, this soup provides ultimate comfort that feels like a warm hug on a cool day.

Ingredients for Lemon Rosemary Bean Soup

• White Beans: Creamy legumes that provide a rich, hearty base for the soup.
• Vegetable Broth: A flavorful liquid that helps create the soup's comforting consistency.
• Tahini: Nutty sesame paste that adds depth and creaminess to the soup.

• Onion, Carrots, Celery: Classic vegetable trio that builds a robust flavor foundation.
• Garlic: Adds a pungent and aromatic element to the soup.
• Rosemary, Parsley: Fresh herbs that bring brightness and herbal notes to the dish.

• Lemon Juice: Provides a bright, citrusy tang that lifts the entire soup.
• Salt, Black Pepper: Essential seasonings that enhance the overall flavor profile.
• Olive Oil: Used for sautéing vegetables and adding a smooth base.
• Red Pepper Flakes: Optional spicy garnish for those who enjoy a little heat.

Equipment for Lemon Rosemary Bean Soup

• Large pot: Essential for sautéing vegetables and simmering soup.
• Cutting board: Perfect for chopping onions, carrots, celery, and garlic.
• Chef's knife: Sharp tool for precise vegetable preparation.
• Wooden spoon: Great for stirring and mixing ingredients while cooking.
• Measuring cups and spoons: Helps add accurate amounts of broth, tahini, salt, and pepper.
• Ladle: Useful for serving the soup into bowls.
• Herb scissors or regular knife: Helps chop fresh parsley for garnish.

Making Lemon Rosemary Bean Soup

Step 1: Prep Aromatic Base

Warm olive oil in a spacious pot over medium flame.

Toss in diced onions, chopped carrots, and sliced celery.

Stir and cook until vegetables soften and start to release their sweet flavors, about 7 minutes.

Sprinkle minced garlic and fragrant herbs into the mix, letting them dance and release their enticing aroma for another minute.

Step 2: Build Robust Flavor Profile

• White beans
• Vegetable broth
• Tahini
• Salt
• Black pepper

Bring the liquid to a rolling boil, then reduce heat.

Cover the pot partially and let the soup simmer gently for 10 minutes, allowing all ingredients to meld together and create a rich, comforting texture.

Step 3: Brighten and Finish

Remove pot from heat.

Squeeze fresh lemon juice into the soup, stirring to incorporate.

Let the soup rest for a few moments, which will naturally thicken the broth.

Step 4: Create Beautiful Presentation

Ladle soup into warm bowls.

Scatter fresh chopped parsley on top for a pop of color and freshness.

Add an optional sprinkle of red pepper flakes for those who enjoy a slight kick.

Serve with a wedge of lemon on the side for extra zesty brightness.

Kitchen Tips for Lemon Rosemary Bean Soup

• Sauté vegetables slowly to develop deeper, richer taste before adding other ingredients.
• Use canned beans for convenience or pre-soak dried beans overnight for softer, more tender consistency.
• Crush dried rosemary between fingers before adding to release more aromatic oils and maximize flavor.
• Add extra broth if soup becomes too thick or simmer uncovered to reduce and thicken as desired.
• Ensure tahini is plant-based and skip any animal-derived garnishes for a completely vegan version of the soup.

Ways to Change Up Lemon Rosemary Bean Soup

• Herb Swap Soup: Replace rosemary with thyme or sage for a different aromatic profile, maintaining the same cooking method and ingredients.
• Spicy Mediterranean Variation: Add cumin, smoked paprika, and a touch of harissa paste to give the soup a warm, North African-inspired flavor.
• Vegan Protein Boost: Mix in cooked quinoa or diced tofu during the last few minutes of simmering to increase protein content and add texture.
• Light Summer Version: Reduce broth amount, serve chilled, and top with fresh cucumber and mint for a refreshing alternative.

Easy Lemon Rosemary White Bean Soup Recipe

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4.6 from 9 reviews

• Total Time: 27 minutes
• Yield: 6 1x

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Description

Hearty lemon rosemary white bean soup brings Mediterranean warmth to winter tables. Creamy beans and fragrant herbs blend seamlessly, inviting you to savor each comforting spoonful.

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Ingredients

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Main Ingredients:

• 3 cans (15 ounces/425 grams) white beans, drained and rinsed
• 4–5 cups low-sodium vegetable broth
• 1–2 lemons, juiced

Vegetables and Aromatics:

• 1 small onion, diced
• 3 large carrots, sliced or diced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or 1/4 cup water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Finishing Ingredients:

• 2 tablespoons tahini
• Salt and pepper to taste
• Fresh parsley for serving

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Instructions

1. Warm olive oil in a spacious pot over medium temperature, gently sautéing chopped onions, carrots, and celery until they become translucent and softened, approximately 7 minutes.
2. Incorporate minced garlic and aromatic herbs, allowing them to release their fragrant essence for an additional minute.
3. Pour in white beans, vegetable broth, creamy tahini, and season with salt and pepper, stirring to combine all ingredients thoroughly.
4. Bring the mixture to a robust boil, then reduce heat and allow the soup to simmer partially covered for 10 minutes, developing rich flavors.
5. Remove pot from heat and introduce fresh lemon juice, creating a bright, zesty undertone to the soup.
6. Let the soup rest momentarily, which will naturally thicken the broth and meld the complex flavors.
7. Ladle into serving bowls and garnish with freshly chopped parsley, an extra squeeze of lemon, and optional red pepper flakes for a subtle kick of heat.

Notes

• Swap beans easily by using chickpeas or cannellini for variety and different nutritional profiles.
• Create a creamier texture by blending half the beans before adding to the soup for a richer, smoother consistency.
• Boost protein content by adding shredded rotisserie chicken or crumbled tofu for extra nutrition and heartiness.
• Reduce sodium by using low-sodium vegetable broth and adjusting salt to taste, making this recipe more heart-friendly.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg