Description
This Easy Lemon Rosemary White Bean Soup is the ultimate comfort dish that combines simplicity with nourishing ingredients. The creamy texture of white beans melds beautifully with the fresh, citrusy notes of lemon and the aromatic blend of rosemary and thyme. Each spoonful is a burst of flavor, making it perfect for a cozy night in or a quick, healthy weeknight dinner.
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 (15oz) white beans (cannellini, great northern, or chickpeas), drained and rinsed
4 – 5 cups low sodium vegetable broth
2 tablespoon tahini
1 – 2 lemons, juice of 1
Salt and pepper to taste
Fresh chopped parsley, to serve
Instructions
Saute: In a large pot, heat oil or water over medium heat. Add onion, carrots, and celery, and sauté for 7 minutes until softened. Add garlic, thyme, and rosemary, and cook for 1 minute more until fragrant.
Simmer: Add the white beans, vegetable broth, tahini, and salt + pepper. Stir well, bring to a boil, reduce heat to low, cover partially, and let simmer for 10 minutes, stirring occasionally.
Add Lemon: Remove from heat, add lemon juice, and let the soup cool slightly before serving. The broth will thicken as it stands. Adjust seasoning with more salt, pepper, or herbs if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220