White Bean and Lemon Soup
A creamy, protein-packed white bean and lemon soup that comes together in just 25 minutes. This one-pot recipe features cannellini beans, chickpeas, fresh vegetables, and a bright lemon finish. Perfect for busy weeknights and even better the next day.
Ingredients
- 2 15-oz. cans cannellini beans, rinsed and drained (divided)
- 4 cups vegetable broth lower-sodium (divided)
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion finely chopped
- 2 large carrots finely chopped
- 1 tsp. salt adjust to taste
- 1 tsp. black pepper cracked preferred
- 4 garlic cloves minced
- 1 15-oz. can chickpeas, rinsed and drained
- 1 Tbsp. fresh rosemary finely chopped
- 1 small bunch escarole roughly chopped
- 1 lemon zest and juice
- 1/3 cup Parmesan cheese grated (plus extra for garnish)
Instructions
- Create the Creamy Base
- Combine 1 can of cannellini beans and 1 cup of vegetable broth in a blender. Blend until completely smooth and silky. Set aside.
- Cook the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and carrots. Cook for 7-8 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1-2 minutes more, being careful not to burn.
- Add Beans and Herbs
- Add the remaining can of whole cannellini beans, chickpeas, and chopped rosemary to the pot. Stir together and cook for about 1 minute to release the aromatic oils.
- Build the Soup
- Pour in the blended bean mixture and remaining 3 cups of vegetable broth. Add chopped escarole, salt, and black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20-25 minutes, stirring occasionally.
- Finish with Lemon and Cheese
- Remove pot from heat. Stir in lemon zest and juice. Gradually add grated Parmesan while stirring continuously to prevent clumping. Taste and adjust seasoning if needed.
- Serve
- Ladle hot soup into bowls. Garnish with extra Parmesan cheese and cracked black pepper. Serve with crusty bread for dipping.
Notes
Bean Prep: Rinse canned beans thoroughly to remove excess sodium and thick liquid.
Cheese Quality: Use freshly grated Parmigiano Reggiano for best flavor. Pre-shredded cheese contains anti-caking agents that can cause clumping.
Escarole Substitutes: Use Lacinato kale, chard, or mustard greens if escarole is unavailable.
Dairy-Free Option: Replace Parmesan with 2-3 tablespoons nutritional yeast or 1 tablespoon white miso paste.
Consistency: Add more broth if too thick, or simmer longer uncovered if too thin.
Storage: Refrigerate in airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Warm in saucepan over medium heat or microwave for 2-3 minutes. Add fresh lemon juice and Parmesan when reheating for best flavor.Claude is AI and can make mistakes. Please double-check responses.
Cheese Quality: Use freshly grated Parmigiano Reggiano for best flavor. Pre-shredded cheese contains anti-caking agents that can cause clumping.
Escarole Substitutes: Use Lacinato kale, chard, or mustard greens if escarole is unavailable.
Dairy-Free Option: Replace Parmesan with 2-3 tablespoons nutritional yeast or 1 tablespoon white miso paste.
Consistency: Add more broth if too thick, or simmer longer uncovered if too thin.
Storage: Refrigerate in airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Warm in saucepan over medium heat or microwave for 2-3 minutes. Add fresh lemon juice and Parmesan when reheating for best flavor.Claude is AI and can make mistakes. Please double-check responses.