Description
This Nourishing White Bean and Lemon Soup is a hearty and flavorful dish perfect for a cozy night in. Packed with vegetables, beans, and zesty lemon, it’s a comforting soup that’s easy to make and incredibly satisfying.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Soup Base:
- 6 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 2 cups chopped kale or spinach
- zest and juice of 1 large lemon
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6 to 7 minutes until softened.
- Add Seasonings: Stir in garlic, oregano, thyme, and red pepper flakes if using, and cook for 1 minute until fragrant.
- Cook Soup: Add vegetable broth and cannellini beans, then bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Stir in kale or spinach and cook for 2 to 3 minutes until wilted.
- Finish and Serve: Add lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- For a creamier texture, mash 1 cup of the beans before adding to the soup or use an immersion blender to partially blend.
- This soup pairs beautifully with crusty bread for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
