Creamy White Bean Soup with Lemon and Rosemary

I feel like we could all use a bit of comfort right now. 

This white bean soup is a quick, easy, and comforting meal that’s perfect for both busy weeknights and work-from-home lunching. And while the ingredient list is modest and mostly pantry staples, the soup packs a serious flavor (and nutritional!) punch, and is perfect for everyone’s “eat healthier” resolutions.

Well-balanced, full of healthy protein & fiber.

A few things to quickly note about this savory one-pot wonder. First, it’s a smaller batch recipe but given the filling nature of the beans, I’d say it comfortably serves 4, depending on hunger levels. (I recommend getting a side salad and some crusty bread involved at dinnertime.) With that said, the recipe is easily doubled for meal prep, and it freezes perfectly. If you do decide to freeze your soup or aren’t eating all of it right away, I recommend adding the spinach to individual portions so that the greens stay as fresh and vibrant as possible.

So without further ado, let’s make soup!

Creamy White Bean Soup with Lemon and Rosemary

2 (15-oz.) cans cannellini beans, rinsed and drained
4 cups good quality vegetable broth, divided
2 Tbsp. olive oil
1 yellow onion finely chopped
2 large carrots finely chopped
1 tsp. each kosher salt and freshly cracked black pepper
4 garlic cloves minced
1 15-oz. can chickpeas, rinsed and drained
1 tbsp. finely chopped fresh rosemary
1-2 handfuls baby spinach
Zest and juice of 1 lemon
1/3 cup grated Parmesan cheese (regular or vegan)

Combine 1 can of cannellini beans and 1 cup of broth in a high-speed blender; blend until completely smooth. Set aside. Heat oil in a large stockpot over medium. Add onions and carrots; cook until softened, stirring occasionally, about 5 or 6 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute. Stir in blended bean and broth mixture, and remaining 3 cups vegetable broth. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese and several handfuls of baby spinach, stirring continuously until spinach is slightly wilted yet vibrant green. Ladle soup into bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread and enjoy!!

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During our session, we will discuss a healthy eating plan that keeps your health concerns in mind, and also incorporates your individual needs such as including your personal nutrient requirements, food preferences, lifestyle and level of physical activity.

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