Description

This Nourishing White Bean and Lemon Soup is a comforting, creamy, and flavorful dish that combines cannellini beans, chickpeas, fresh vegetables, lemon zest, and Parmesan cheese. Perfect for a wholesome weeknight meal, it features a velvety texture achieved by blending white beans and uses fresh rosemary and escarole for an herby, slightly bitter contrast. It’s hearty yet light, and pairs beautifully with crusty bread.

Ingredients

Scale

Beans and Broth

2 (15-oz.) cans cannellini beans, rinsed and drained
1 (15-oz.) can chickpeas, rinsed and drained
4 cups lower-sodium vegetable broth, divided

Vegetables and Seasonings

2 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
2 large carrots, finely chopped
4 garlic cloves, minced
1 Tbsp. finely chopped fresh rosemary
1 small bunch escarole, roughly chopped (or substitute lacinato kale or chard)
1 tsp. salt
1 tsp. cracked black pepper

Finishing Touches

Zest and juice of 1 lemon
1/3 cup grated Parmesan cheese, plus more for garnish

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Instructions

Blend the Beans: In a blender, combine 1 can of cannellini beans with 1 cup of vegetable broth. Blend until smooth and creamy. Set aside.
Sauté the Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onions and carrots, cooking for about 7 to 8 minutes until they soften and become fragrant.
Add Garlic and Herbs: Stir in the minced garlic and cook for an additional 1 to 2 minutes to release its aroma. Then add the remaining cannellini beans, rinsed chickpeas, and finely chopped fresh rosemary. Sauté everything together briefly for 1 minute to meld the flavors.
Simmer the Soup: Pour in the blended bean mixture along with the remaining vegetable broth. Add the roughly chopped escarole, salt, and cracked black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and to allow the flavors to develop.
Add Lemon & Cheese: Stir in the lemon zest and fresh lemon juice, then gradually add the grated Parmesan cheese, stirring until it melts completely into the soup, enriching its creamy texture and brightening the flavor.
Serve: Ladle the finished soup into bowls. Garnish with extra grated Parmesan, freshly cracked black pepper, and a sprig of rosemary if desired. Serve alongside crusty bread for a complete and satisfying meal.

Notes

You can substitute escarole with other leafy greens such as lacinato kale or Swiss chard.
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
If you prefer a thinner soup, add additional vegetable broth while simmering.
To enhance the herb flavor, add rosemary sprigs during simmering and remove before blending or serving.
Using low-sodium broth helps control the salt content; adjust salt to taste at the end.