Description
Creamy lemon rosemary white bean soup brings Mediterranean comfort to your kitchen. Quick and nourishing, this Italian-inspired dish delivers bright herbal notes and silky texture that will satisfy chefs seeking simple, elegant meals.
Ingredients
Scale
Main Ingredients:
- 3 cans (15 ounces/425 grams) white beans (cannellini, great northern, or chickpeas), drained and rinsed
- 4 – 5 cups low sodium vegetable broth
- 1 small onion, diced
- 3 large carrots, sliced or diced
- 2 stalks celery, sliced
Herbs and Seasonings:
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh chopped parsley, to serve
Liquid and Binding Ingredients:
- 2 tablespoons olive oil or ¼ cup water
- 2 tablespoons tahini
- 1 – 2 lemons, juice of 1
Instructions
- Prepare the aromatic base by gently warming olive oil in a spacious cooking vessel over moderate temperature.
- Incorporate finely chopped onions, diced carrots, and sliced celery, allowing them to soften and release their delicate flavors for approximately 7 minutes.
- Introduce minced garlic, fresh thyme, and fragrant rosemary to the vegetable medley, stirring continuously to prevent burning and maximize the herb’s essential oils.
- Pour in creamy white beans, rich vegetable broth, velvety tahini, and season with salt and freshly ground black pepper.
- Elevate the mixture to a rolling boil, then reduce heat to a gentle simmer, partially covering the pot to allow subtle steam circulation.
- Let the soup develop its complex flavors, stirring intermittently for about 10 minutes until the liquid slightly reduces and ingredients meld harmoniously.
- Remove from heat and brighten the soup with freshly squeezed lemon juice, which will introduce a vibrant citrus note.
- Allow the soup to rest momentarily, enabling the broth to naturally thicken and the flavors to further integrate.
- Taste and fine-tune the seasoning, adjusting with additional salt, pepper, or herbs to create a perfectly balanced culinary experience.
Notes
- Swap dried herbs for fresh rosemary and thyme to boost the soup’s aromatic profile and elevate overall flavor complexity.
- Drain and rinse canned white beans thoroughly to reduce sodium content and eliminate excess starchy liquid.
- Tahini adds creamy richness and subtle nutty undertones, transforming the soup’s texture and depth of flavor.
- For enhanced protein, consider adding cooked quinoa or diced tofu during the final simmering stage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, with flavors developing and intensifying overnight.
- Garnish with fresh lemon zest, chopped parsley, or a drizzle of extra virgin olive oil for a restaurant-quality presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg