Easy Lemon Rosemary White Bean Soup

Easy Lemon Rosemary White Bean Soup: A Light and Flavorful Comfort Dish

When you’re in need of a comforting yet light meal that’s quick to prepare, this Easy Lemon Rosemary White Bean Soup is the perfect choice. Packed with hearty vegetables, protein-rich white beans, and brightened up with the zesty flavor of fresh lemon, this soup is both nourishing and satisfying. It’s a simple, wholesome dish that comes together in just 30 minutes, making it an ideal option for busy weeknights or a cozy weekend lunch.

Why You’ll Love This Recipe

This Lemon Rosemary White Bean Soup is a refreshing twist on the classic bean soup, infused with the aromatic flavors of rosemary and thyme, and finished with a burst of lemon juice. The addition of tahini adds a subtle creaminess to the broth, making it rich and velvety without the need for any dairy. Plus, it’s incredibly versatile—you can customize it with your favorite herbs, adjust the thickness of the broth, and even switch up the type of beans to suit your taste. Whether you’re vegan, vegetarian, or just looking for a healthy, comforting meal, this soup is sure to hit the spot.

Ingredients

• 2 tablespoons olive oil or 1/4 cup water
• 1 small onion, diced
• 3 large carrots, sliced or diced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon EACH dried thyme + rosemary
• 3 cans (15 oz each) white beans (cannellini, great northern, or chickpeas), drained and rinsed
• 4 – 5 cups low sodium vegetable broth
• 2 tablespoons tahini
• 1 – 2 lemons, juice of
• Salt and pepper, to taste
• Fresh chopped parsley, to serve

Directions

Prepare the Vegetables:

1. Sauté the Aromatics:
   In a large pot, heat the olive oil or water over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 7 minutes, until the vegetables are softened. This helps to develop the flavors and create a rich base for the soup.
2. Add Garlic and Herbs:
   Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for an additional 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Simmer the Soup:

3. Add Beans and Broth:
   Stir in the drained and rinsed white beans, followed by the vegetable broth. Add the tahini, which will add a creamy texture to the soup without any dairy. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially and let the soup simmer for about 10 minutes, stirring occasionally.
4. Adjust Seasoning:
   After simmering, remove the soup from heat and stir in the juice of 1 to 2 lemons, depending on how zesty you want the soup. The lemon juice adds a bright, refreshing flavor that complements the earthiness of the beans and herbs.

Serve and Enjoy:

5. Serve:
   Let the soup cool slightly before serving. The broth will thicken as it stands, creating a comforting, creamy texture. Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and added freshness.

Recipe Details

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 – 6 servings
• Calories: 220 kcal per serving

Final Thoughts

This Easy Lemon Rosemary White Bean Soup is a perfect blend of simplicity and flavor, making it a go-to recipe for any occasion. It’s light enough for a quick lunch, yet hearty enough to serve as a satisfying dinner. The combination of white beans, fresh vegetables, and herbs makes it a nourishing choice, while the lemon and tahini add layers of flavor that elevate this soup from ordinary to extraordinary. Whether you’re cooking for yourself or feeding a crowd, this soup is sure to be a hit. Give it a try and enjoy the comforting, zesty flavors in every bowl!

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