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

To make lemon rosemary white bean soup, you’ll 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, salt, and pepper. These simple ingredients create a flavorful, nutritious soup that balances bright citrus with earthy herbs and creamy beans.

Can I make lemon rosemary white bean soup without tahini or if I have a sesame allergy?

Yes, if you have a sesame allergy or don’t have tahini, you can substitute with cashew butter, almond butter, or omit it entirely. Other options to add creaminess include stirring in a spoonful of Greek yogurt or blending part of the soup to thicken. These alternatives maintain a smooth texture without changing the flavor profile too much.

How do I thicken white bean soup if I’m not adding tahini?

To thicken white bean soup without tahini, mash a portion of the cooked beans with a fork or potato masher directly in the pot. Alternatively, blend about one cup of beans with some broth until smooth and stir back into the soup. This adds natural creaminess and fiber, creating a richer consistency without extra fat.

Can I add greens like spinach to lemon rosemary white bean soup?

Yes, adding greens like spinach or kale near the end of cooking is a great way to boost nutrition and add color. Simply stir in a few handfuls during the last few minutes and let them wilt gently. This extra step enhances vitamins and minerals while keeping the texture fresh.

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

Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for 2 to 3 months. To reheat, warm it gently on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally to ensure even heating. Adding a splash of broth or lemon juice when reheating can help refresh the flavors.

Lemon Rosemary White Bean Soup Recipe

Name: White Bean Soup with Lemon and Rosemary: Quick, Cozy, and Vegan-Friendly Recipe
Prep time: 5 min
Cook time: PT-493812H32M55S
Total time: PT-493812H32M55S
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil or 1/4 cup water; 1 small or 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 teaspoon dried thyme; 1 to 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, finely chopped); 3 cans (15 oz / 425 g each) white beans (cannellini, great northern, or chickpeas), drained and rinsed; 4 to 5 cups (about 1 to 1.25 liters) low sodium vegetable broth; 2 tablespoons tahini (can substitute cashew butter, peanut butter, or omit); Juice of 1 lemon, plus extra for serving; Salt and black pepper to taste; Fresh chopped parsley or herbs like rosemary/thyme for garnish; Optional: 2 cups kale or spinach, chopped (fresh or frozen); Optional: 2 cups diced butternut squash; Optional: 1/3 cup grated Parmesan or vegan cheese alternative

Ingredients

Scale

2 tablespoons olive oil or 1/4 cup water
1 small or 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 teaspoon dried thyme
1 to 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
3 cans (15 oz / 425 g each) white beans (cannellini, great northern, or chickpeas), drained and rinsed
4 to 5 cups (about 1 to 1.25 liters) low sodium vegetable broth
2 tablespoons tahini (can substitute cashew butter, peanut butter, or omit)
Juice of 1 lemon, plus extra for serving
Salt and black pepper to taste
Fresh chopped parsley or herbs like rosemary/thyme for garnish
Optional: 2 cups kale or spinach, chopped (fresh or frozen)
Optional: 2 cups diced butternut squash
Optional: 1/3 cup grated Parmesan or vegan cheese alternative

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Instructions

1. In a large pot or Dutch oven, heat olive oil or water over medium heat. Add diced onion, carrots, celery, and optionally butternut squash; sauté for about 5-7 minutes until vegetables soften and onions become translucent.
2. Add garlic, dried thyme, and rosemary; cook for 1 more minute until fragrant.
3. Stir in the white beans, vegetable broth, tahini, salt, and pepper. Bring to a boil, then reduce heat to low, partially cover, and simmer for 10-25 minutes until vegetables (and squash if using) are tender.
4. If using kale or spinach, stir it in during the last few minutes of cooking and allow it to wilt.
5. Remove from heat, add lemon juice, and stir well. The soup will thicken as it cools; for a creamier texture, mash some beans against the side of the pot or blend a portion of the soup before returning it to the pot.
6. Optionally, add grated Parmesan cheese or a vegan alternative while stirring continuously to enrich the flavor and texture.
7. Adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve garnished with fresh parsley and extra lemon juice, and optionally a drizzle of olive oil or red pepper flakes for heat.

Last Step:

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Notes

🥄 Fresh cooked beans can be used instead of canned for enhanced flavor and texture.
🥬 Boost nutrition by adding leafy greens like kale or spinach.
💡 Blending a portion of the soup creates a creamier texture without cream.

Author: Brandi Oshea
Prep Time: 5 minutes
None: 0 minutes
Cook Time: 20-25 minutes
Category: Soup
Method: Simmering
Cuisine: Vegan
Diet: Vegan

Nutrition

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