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EASY LEMON ROSEMARY WHITE BEAN SOUP

top down view of easy white bean soup in a pot with wooden spoon.
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5 from 57 reviews

Soothing and wholesome, this hearty white bean soup with lemon, herbs and veggies is healthy, full of flavor and a soup you’ll want to make again and again! Quick and easy recipe, ready in 30 minutes.

Ingredients

Units Scale
  • 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 + pepper
  • fresh chopped parsley, to serve

Instructions

Saute: In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more.

Simmer: Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low, cover askew, and let simmer for 10 minutes, stirring occasionally.

Add lemon: Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired.

Serves 4 – 6

Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat.

Pairs well with homemade Artisan Bread and side Classic House Salad.

Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating.

Notes

Feel free to use fresh cooked beans, using about 4 1/2 cups. If cooking beans, 2 cups of dried beans, about 1 lb., will yield just the right amount for this soup.

For added color and nutrition, add a handful or two of baby spinach or kale to the soup towards the end of cooking.

For added creaminess, mashing some of the white beans with the back of a spoon will thicken the soup even more.

Instant Pot:

Saute: Use the saute function for 5 minutes; add the oil or water, onion, carrot, celery, and garlic, and set the SAUTE function for 5 minutes, stirring occasionally. In the last minute, add the herbs and continue to sauté. 

Cook: Add the beans and vegetable broth, put the lid on and turn to lock, toggle vent to the SEALED position, and manually set the pressure cooker to HIGH for 3 minutes. Let natural release for 10 – 15 minutes. If you do a quick release, be careful of the of the hot steam. 

Finish: Turn lid to unlock and remove. Add the tahini, lemon, salt and pepper to taste, and give a good stir. Soup will thicken as it cools.

You can also skip the saute and add everything to the pot, minus the tahini and lemon, and follow the ‘cook‘ directions.

Find it online: https://simple-veganista.com/easy-white-bean-soup/