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.
Ingredients
Scale
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
Instructions
- 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.
- Incorporate minced garlic and aromatic herbs, allowing them to release their fragrant essence for an additional minute.
- Pour in white beans, vegetable broth, creamy tahini, and season with salt and pepper, stirring to combine all ingredients thoroughly.
- Bring the mixture to a robust boil, then reduce heat and allow the soup to simmer partially covered for 10 minutes, developing rich flavors.
- Remove pot from heat and introduce fresh lemon juice, creating a bright, zesty undertone to the soup.
- Let the soup rest momentarily, which will naturally thicken the broth and meld the complex flavors.
- 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