A quick, easy, light and tasty bean and vegetable soup with lemon and rosemary!
Although I tend to go for hearty soups that are packed with flavour, occasionally I crave something light and tasty and this white bean and rosemary soup hits the spot! The main ingredients in this soup are the white beans and vegetables, including onions, carrots and celery! The seasoning is quite simple with rosemary and lemon juice being the primary ones with tones of thyme and parmesan cheese. It only takes about 30 minutes to make so it’s perfect for busy nights and if you make a large batch, the leftovers make for quick lunches or meals that just need to be quickly reheated!
White Bean and Rosemary Soup
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6
A quick, easy, light and tasty bean and vegetable soup with lemon and rosemary!
ingredients
- 2 tablespoons olive oil
- 1 cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 pinch red pepper flakes (optional)
- 4 cups chicken broth (or vegetable broth)
- 3 (14.5) ounce cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- salt and pepper to taste
directions
- Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about 5-7 minutes.
- Add the garlic, thyme, and red pepper flakes, and cook until fragrant, about a minute.
- Add the broth, beans and rosemary, bring to a boil, reduce the heat and simmer for 10 minutes.
- Turn off the heat, add the cheese and let it melt into the soup.
- Add the lemon juice and parsley before seasoning with salt and pepper to taste.
Option: Add pancetta or bacon! (Cook first and set aside before adding back at the end.)
Option: Replace the herbs with your favourite herbs or Italian seasoning or Greek seasoning, etc.
Option: Add spinach (or kale).
Option: Puree some or all of the beans.
Option: Replace the herbs with your favourite herbs or Italian seasoning or Greek seasoning, etc.
Option: Add spinach (or kale).
Option: Puree some or all of the beans.
Nutrition Facts: Calories 163, Fat 8g (Saturated 2g, Trans 0), Cholesterol 9mg, Sodium 344mg, Carbs 14g (Fiber 2g, Sugars 5g), Protein 8g
Nutrition by: 
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thank you, have been into soups last couple years, almost year-round, and white beans are one of my go-to beans so nice to have both
Made this tonight. Was simple and really tasty and healthy. Will make again!
This White Bean and Rosemary Soup is excellent! It’s a light and refreshing meal. I love the flavors a lot, especially the thyme & rosemary. I really enjoy cutting fresh herbs from my little herb garden and using them in recipes like this. I made an artisan crunchy bread to go with it. Delicious!! Thanks for another wonderful recipe Kevin.
My husband and I loved this soup! I used fresh herbs from my garden and it was delicious. I think adding the fresh lemon juice is a must . Thank you
Turned out beautifully. I used dried navy beans though, much cheaper than canned. Left them overnight to soak.
I had to go out so rather than on the stove top I put it in the oven at 200 F for a few hours. I also added some chicken. Fabulous!
This is DELICIOUS !!! The broth is outstanding with fresh herbs and fresh lemon juice. I did add some
Spinach and I will definitely make this a lot this winter. Exactly what I was looking for. Thank you.
Made this tonight with fresh herbs from my herb garden. It was delicious! Def will make this again. I did cook dry beans )1 3/4 c). Thanks for sharing this yummy recipe
This soup has become one of our favorites. I cook dry small white beans rather than canned beans. It’s delish!