Description
A bright, aromatic white bean soup with fresh lemon and rosemary that’s ready in just 30 minutes. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Sauté onion, celery, and carrots for 5-7 minutes until softened.
- 3. Add garlic, rosemary, thyme, and red pepper flakes. Cook 1-2 minutes until fragrant.
- 4. Add broth, beans, and bay leaves. Bring to a boil, then simmer.
- 5. Season with salt and pepper. Simmer 15-20 minutes.
- 6. Optional: Blend 2 cups of soup and stir back in for thicker texture.
- 7. Remove bay leaves. Stir in lemon juice, zest, and spinach.
- 8. Add parsley and adjust seasoning before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Add fresh lemon juice when reheating to brighten flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g