When you want something warm and comforting but still fresh and bright, this white bean and lemon soup hits the spot. It’s hearty without being too heavy, thanks to creamy cannellini beans, chickpeas, tender vegetables, and leafy greens. Then there’s the lemon, which adds just the right amount of brightness, while Parmesan gives the broth a rich, savory finish.
Serve it with a piece of crusty bread for dipping, and you’ve got a simple, satisfying meal that’s perfect for a chilly day.
Ingredients
- 2 (15-oz.) cans cannellini beans, rinsed and drained
- 4 cups lower-sodium vegetable broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 large carrots, finely chopped
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 4 garlic cloves, minced
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 tablespoon finely chopped fresh rosemary
- 1 small bunch kale or chard, chopped
- Zest and juice of 1 lemon
- ⅓ cup grated Parmesan cheese, plus more for garnish
Directions
Step 1: Blend Some of the Beans
First, grab a medium sized bowl and add 1 can of cannellini beans and then 1 cup of the vegetable broth. Blend together with an electric mixer until completely smooth, then set the mixture aside. This simple little trick actually gives the soup a naturally creamy texture without needing a lot of cream.
Step 2: Cook the Vegetables
After that, heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and carrots and cook for about 7-8 minutes, stirring occasionally, until the vegetables begin to soften. Once they’re starting to become tender, add the garlic and cook for another 1-2 minutes, just until it becomes fragrant. Be careful not to let the garlic brown too much.
Step 3: Add the Beans and Chickpeas
Now, stir in the remaining can of cannellini beans, the chickpeas, and the fresh rosemary. Cook everything together for about 1 minute, giving the beans and chickpeas a chance to warm up while picking up some of those delicious flavors from the vegetables and herbs.
Step 4: Simmer the Soup
Once the beans are warmed through, stir in the blended bean mixture along with the remaining 3 cups of vegetable broth. Then, add the chopped kale (or chard,) salt, and black pepper. Bring the soup to a boil, and once it starts bubbling, reduce the heat to a gentle simmer. Let it simmer uncovered for 20-25 minutes, stirring occasionally. During this time, the vegetables will become tender and the soup will thicken slightly as all those flavors come together.
Step 5: Add the Lemon and Parmesan
After the soup has finished simmering, stir in the lemon zest and fresh lemon juice. Then, gradually sprinkle in the Parmesan cheese while stirring continuously. Adding the cheese a little at a time helps prevent it from clumping and gives the broth a rich, savory finish.
Step 6: Serve It Up
Finally, ladle the hot soup into bowls and finish each serving with a little extra Parmesan, freshly cracked black pepper, and some chopped fresh rosemary if you’d like. For an extra cozy touch, serve it with warm, crusty bread on the side- perfect for dipping!
This soup is cozy, hearty, and packed with fresh flavor. Between the creamy beans, tender greens, bright lemon, and salty Parmesan, every spoonful has something delicious going on. Don’t be surprised if you find yourself going back for a second bowl!
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