If you’re craving a cozy yet bright meal, the Lemon Rosemary White Bean Soup Recipe is exactly what you need. This soup brings together tender white beans nestled in a fragrant blend of rosemary and fresh lemon, creating a comforting bowl that feels both hearty and refreshing. It’s a wonderful balance of savory depth and zesty brightness, perfect for any season. Once you try this recipe, it might just become your new go-to soup for those moments when you want something nourishing with a little extra sparkle.
Ingredients You’ll Need
This Lemon Rosemary White Bean Soup Recipe relies on simple, wholesome ingredients that come together beautifully. Each one plays a crucial role: the beans add creamy substance, the lemon brings brightness, and the rosemary infuses an earthy aroma that elevates the entire dish.
- 2 tablespoons olive oil: Essential for sautéing the veggies and adding a rich, healthy fat base.
- 1 medium onion, diced: Adds natural sweetness and depth to the soup’s flavor profile.
- 3 garlic cloves, minced: Contributes a savory, aromatic note that wakes up the palate.
- 4 cups vegetable broth: The light, flavorful liquid foundation that carries all the ingredients.
- 2 cans (15 oz each) white beans, drained and rinsed: Cannellini or great northern beans give the soup a creamy texture and protein boost.
- 1 large carrot, diced: Infuses a touch of sweetness and satisfying texture.
- 2 celery stalks, diced: Offers crunch and enhances the soup’s complexity.
- 1 teaspoon dried rosemary: Provides an earthy, woody aroma that pairs perfectly with lemon and beans.
- 1 bay leaf: Adds subtle depth and rounds out the overall flavor.
- 1/2 teaspoon ground black pepper: Brings a gentle heat that livens up the soup.
- 1/2 teaspoon salt: Balances all the flavors harmoniously.
- Juice and zest of 1 lemon: The star ingredient for a bright, fresh kick.
- Fresh parsley, chopped: For garnish, adding color and a hint of fresh herbal flavor.
- 1/4 cup heavy cream (optional): Adds luxurious creaminess if you want a richer soup.
- Lemon wedges (optional): For extra citrus zing at serving time.
- Crusty bread (optional): Perfect for dipping and soaking up every last drop.
How to Make Lemon Rosemary White Bean Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook until it turns soft and translucent, about 4–5 minutes. Next, stir in the minced garlic and cook for another minute or two until fragrant, setting the stage for incredible soup flavor. Toss in the diced carrot and celery and let them sauté for 5 to 7 minutes, softening them and allowing their natural sweetness to unfold beautifully.
Step 2: Simmer the Soup
Pour in the vegetable broth along with the drained white beans and the bay leaf. Stir everything together before bringing the mixture to a gentle simmer. Sprinkle in the dried rosemary, salt, and black pepper, mixing to evenly distribute the flavors. Let the soup simmer for about 30 to 40 minutes. This slow simmer melds all the ingredients, softens the vegetables perfectly, and harmonizes the flavors into something truly special.
Step 3: Add Lemon and Finish the Soup
After the soup has simmered and the flavors have married, remove the bay leaf. Now stir in the juice and zest of one lemon to infuse the soup with that signature bright and refreshing lift. If you prefer a creamier version, gently stir in the heavy cream at this stage, enriching the texture without overpowering the fresh notes. Taste and adjust seasoning with extra salt, pepper, or lemon juice as you like—it’s all about making this dish your own.
Step 4: Garnish and Serve
Ladle the soup into warm bowls and sprinkle on freshly chopped parsley for a pop of color and fresh herbal aroma. Consider adding a wedge of lemon to each bowl for those guests who love an extra burst of citrus. Then serve it alongside crusty bread to soak up all the delicious soup juices. This finishing touch makes every bite comforting yet vibrant.
How to Serve Lemon Rosemary White Bean Soup Recipe
Garnishes
Fresh parsley and lemon wedges are natural garnishes that brighten up the look and flavor of this soup. The parsley adds a lovely green contrast while enhancing the herbal undertones, and the lemon wedge lets everyone add a fresh zing to taste.
Side Dishes
This soup pairs beautifully with crusty bread for dipping, such as a warm baguette or sourdough. A crisp green salad provides a refreshing balance, and a light cheese plate can also complement the hearty nature of the soup.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a fun, edible presentation that’s sure to impress. You might also drizzle a bit of extra virgin olive oil or a few drops of chili oil over the top to add a layer of flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
This Lemon Rosemary White Bean Soup Recipe keeps well in the fridge for up to four days when stored in an airtight container. The flavors meld beautifully overnight, making leftovers even better in many cases.
Freezing
To freeze, cool the soup completely and place it in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to three months. Avoid adding cream before freezing; instead, stir it in after reheating for the best texture.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if the soup has thickened too much. If you like cream in your soup, add it after reheating to keep the texture smooth and fresh.
FAQs
Can I use fresh rosemary instead of dried in this recipe?
Absolutely! Fresh rosemary can be used; just use about three times the amount of fresh compared to dried since fresh herbs are less concentrated. Add it during the simmering step so it infuses nicely without overpowering the soup.
Is this soup suitable for vegans?
Yes, it’s easy to make this soup vegan by skipping the heavy cream or using a plant-based alternative like coconut cream or cashew cream, which also add lovely richness.
What type of white beans work best for this soup?
Cannellini or great northern beans are ideal due to their creamy texture and mild flavor. They hold up well during cooking and complement the lemon and rosemary beautifully.
Can I prepare this soup in an Instant Pot or slow cooker?
Definitely! For an Instant Pot, sauté the veggies using the sauté function, then pressure cook with the broth and beans for about 10 minutes. For a slow cooker, sauté the veggies first, then combine everything and cook on low for 6–8 hours.
What if I don’t have lemon zest? Is it necessary?
Lemon zest adds a subtle aromatic brightness that juice alone doesn’t provide. If you don’t have zest, just use a little extra lemon juice for flavor, but zest really helps boost the fresh citrus character of the soup.
Final Thoughts
This Lemon Rosemary White Bean Soup Recipe is one of those comforting dishes that feels special without requiring hours in the kitchen. It’s nutritious, flavorful, and perfect for warming you up while keeping things light and fresh. I can’t wait for you to give it a try and discover how easy it is to turn simple ingredients into something truly delicious and heartwarming.
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Lemon Rosemary White Bean Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting and flavorful Lemon Rosemary White Bean Soup that combines creamy white beans with aromatic rosemary and bright lemon zest, simmered to perfection for a hearty yet refreshing meal. This soup features a healthy base of sautéed vegetables and vegetable broth, finished with optional cream for a luscious texture and garnished with fresh parsley and lemon wedges.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Juice and zest of 1 lemon
- Fresh parsley, chopped (for garnish)
- 1/4 cup heavy cream (optional)
Optional Garnish:
- Lemon wedges
- Crusty bread (for serving)
Instructions
- Heat the Olive Oil: In a large soup pot, heat the olive oil over medium heat.
- Sauté the Onion: Add the diced onion and sauté for about 4-5 minutes, or until it becomes soft and translucent.
- Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the Carrots and Celery: Toss in the diced carrots and celery and sauté for about 5-7 minutes, allowing the vegetables to soften and develop their flavors.
- Add the Broth and Beans: Pour in the vegetable broth, white beans, and bay leaf. Stir to combine, then bring the soup to a simmer.
- Season the Soup: Add dried rosemary, salt, and black pepper. Stir well to distribute seasonings evenly.
- Simmer the Soup: Allow the soup to simmer gently for 30-40 minutes, stirring occasionally to meld flavors and soften vegetables.
- Add Lemon: Remove the bay leaf, then add the juice and zest of one lemon to the soup, stirring to incorporate brightness and tang.
- Optional Creaminess: Stir in the heavy cream if desired for a richer, creamier soup.
- Adjust Seasoning: Taste and adjust salt, pepper, and lemon juice as needed for balance.
- Garnish and Serve: Ladle soup into bowls, sprinkle with freshly chopped parsley, add lemon wedges if desired, and serve warm with crusty bread for dipping.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut milk or plant-based cream.
- Use low-sodium vegetable broth to control salt content if desired.
- The soup can be made in advance and reheated; flavors tend to deepen overnight.
- The optional cream adds richness but can be left out for a lighter, dairy-free option.
- Garnish with fresh parsley and lemon wedges to brighten flavors before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
