What are the main ingredients needed to make lemon rosemary white bean soup?

To make lemon rosemary white bean soup, you will need white beans (such as cannellini or great northern), onion, carrots, celery, garlic, fresh or dried rosemary and thyme, vegetable broth, lemon juice, tahini or cashew butter (optional for creaminess), salt, and pepper. These ingredients create a flavorful and hearty soup that balances earthiness with bright citrus notes.

How can I thicken lemon rosemary white bean soup without using tahini?

If you prefer not to use tahini, you can thicken the soup by mashing some of the cooked white beans directly in the pot using a spoon or potato masher. Alternatively, blending a portion of the soup until smooth creates a creamy texture naturally, adding fiber and richness without extra fat.

Can I add greens like spinach to lemon rosemary white bean soup, and when should I add them?

Yes, adding greens such as spinach or kale is a great way to increase the soup’s nutrition and color. Add a few handfuls of fresh greens during the last 2-3 minutes of cooking so they wilt but retain their bright color and nutrients.

How should I store leftover lemon rosemary white bean soup and reheat it safely?

Store leftover soup in an airtight container in the refrigerator for up to 5-6 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 2-3 months. To reheat, warm gently on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally to heat evenly.

Is lemon rosemary white bean soup a healthy meal option?

Yes, this soup is a nutritious option that is gluten-free and high in fiber and plant-based protein from the white beans. It also provides vitamins C and K from the lemon and herbs, and contains heart-healthy ingredients with relatively low calories, making it a wholesome choice for balanced eating.

Lemon Rosemary White Bean Soup Recipe For Cozy Comfort

Name: White Bean Soup with Lemon and Rosemary: Quick, Cozy, and Nourishing Recipe
Prep time: 5 min
Cook time: PT-493787H44M47S
Total time: PT-493787H44M47S
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil or 1/4 cup water; 1 small to medium yellow onion, diced; 3 large carrots, sliced or diced; 2 to 3 stalks celery, sliced or diced; 2 to 4 cloves garlic, minced; 1/2 to 1 teaspoon dried rosemary (or 1 tablespoon finely chopped fresh rosemary); 1/2 teaspoon dried thyme (optional); 3 cans white beans (15 oz each), drained and rinsed; 4 to 5 cups low sodium vegetable broth; 2 tablespoons tahini (or substitute); Juice of 1 lemon; Salt and black pepper to taste; Fresh chopped parsley for garnish; Optional: 2 cups chopped kale or spinach; Optional: 2 cups diced butternut squash; Optional: Red pepper flakes

Ingredients

Scale

2 tablespoons olive oil or 1/4 cup water
1 small to medium yellow onion, diced
3 large carrots, sliced or diced
2 to 3 stalks celery, sliced or diced
2 to 4 cloves garlic, minced
1/2 to 1 teaspoon dried rosemary (or 1 tablespoon finely chopped fresh rosemary)
1/2 teaspoon dried thyme (optional)
3 cans white beans (15 oz each), drained and rinsed
4 to 5 cups low sodium vegetable broth
2 tablespoons tahini (or substitute)
Juice of 1 lemon
Salt and black pepper to taste
Fresh chopped parsley for garnish
Optional: 2 cups chopped kale or spinach
Optional: 2 cups diced butternut squash
Optional: Red pepper flakes

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Instructions

1. In a large pot, heat olive oil or water over medium heat. Add onion, carrots, celery, and garlic; sauté for about 7 minutes until softened.
2. Add thyme and rosemary, cooking for an additional minute to release flavors.
3. Stir in white beans, vegetable broth, tahini, salt, and black pepper. Add butternut squash if using, and bring the mixture to a boil.
4. Reduce heat to low or low-medium, partially cover, and simmer for 10 to 25 minutes until vegetables are tender and flavors meld.
5. Add kale or spinach in the last few minutes of cooking to wilt.
6. Remove from heat and stir in lemon juice. Mash some beans for a thicker consistency if desired.
7. Adjust seasoning, garnish with parsley and red pepper flakes, and serve.

Last Step:

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Notes

🌱 Add leafy greens like kale or spinach for extra nutrition and color.
🍠 Butternut squash adds a subtle sweetness and hearty texture.
🥄 For a creamy texture without dairy, blend some of the beans or add tahini.

Author: Brandi Oshea
Prep Time: 5 minutes
None: 0 minutes
Cook Time: 20–30 minutes
Category: Soup
Method: Simmering
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 240–357
Sugar: N/A
Sodium: N/A
Fat: 5–9g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: 11–15g
Protein: 10–15g
Cholesterol: 0g