Description

This Nourishing White Bean and Lemon Soup is a hearty and creamy vegetable soup made with cannellini beans, chickpeas, fresh rosemary, and escarole. It combines the bright flavors of lemon zest and juice with the richness of Parmesan cheese, creating a comforting and healthy meal perfect for any season. This recipe features a simple blending and stovetop simmer method to develop depth and texture in the soup.

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 Aromatics

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

Seasonings and Garnishes

1 tsp. salt
1 tsp. cracked black pepper
1 Tbsp. finely chopped fresh rosemary
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 one can of the cannellini beans with 1 cup of vegetable broth. Blend until the mixture is smooth and creamy. Set this aside for later use to add body to the soup.
Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onions and carrots, cooking them for 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 until the garlic is aromatic. Then add the remaining cannellini beans, chickpeas, and fresh chopped rosemary, sautéing together for about 1 minute.
Simmer the Soup: Pour the blended bean mixture and the rest of the vegetable broth into the pot. Add the roughly chopped escarole along with salt and cracked black pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes, stirring occasionally to meld the flavors.
Add Lemon & Cheese: Stir in the zest and juice of the lemon. Gradually add the grated Parmesan cheese to the soup while stirring until it is fully melted and incorporated, creating a creamy texture.
Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, additional cracked black pepper, and a sprinkle of fresh rosemary. Serve alongside crusty bread for a wholesome meal.

Notes

You can substitute escarole with lacinato kale or chard if preferred or based on availability.
Adjust the salt according to the sodium content of your broth for better flavor control.
For a vegan version, omit Parmesan cheese or use a vegan cheese alternative.
This soup stores well and tastes great reheated the next day as flavors deepen.
Serving with crusty bread enhances the comfort factor and adds a nice texture contrast.