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
