Introduction
Welcome to Love With Recipes, your trusted source for culinary inspiration and detailed, wholesome recipes. Today, we delve into a comforting, aromatic, and nutrient-dense soup that combines the earthiness of beans with the zest of lemon and the fragrant aroma of rosemary. This Lemon Rosemary White Bean Soup is a versatile dish that beautifully bridges Mediterranean flavors with hearty comfort, making it suitable for any season. Whether you’re seeking a nourishing lunch, a cozy dinner, or a meal that can be easily prepared ahead of time, this soup fits the bill perfectly. Its vibrant citrus notes lift the palate, while the herbs and beans provide depth and satiety, creating a harmonious balance of flavors and textures that will keep you coming back for more.
This recipe is a testament to the magic of simple ingredients transforming into a flavorful masterpiece, and it’s ideal for vegetarians and anyone looking to incorporate more plant-based meals into their diet. The combination of dried white beans, fresh herbs, and bright lemon ensures a dish that’s both satisfying and healthful, packed with fiber, protein, and essential micronutrients. The method is straightforward yet allows for variations and personal touches, making it accessible for cooks of all skill levels. So, gather your ingredients, and let’s explore the journey of creating this delightful Lemon Rosemary White Bean Soup.
Time
The entire process, from soaking the beans to serving the finished soup, takes approximately 2 hours and 45 minutes to 3 hours. This includes about 8-12 hours of soaking time for the dried beans (preferably overnight), which significantly reduces cooking time and enhances digestibility. The active cooking time on the stove is roughly 1.5 to 2 hours, during which the beans soften and flavors meld beautifully. It’s recommended to start the soaking process the night before or early in the morning to ensure your beans are ready for the cooking day. The actual hands-on time—chopping, sautéing, blending, and seasoning—is about 30 to 45 minutes, making it a manageable yet rewarding culinary project.
Needed Equipment
Essential Kitchen Tools
- Large Heavy-Bottomed Soup Pot or Dutch Oven: For simmering the beans and vegetables evenly without scorching.
- Large Bowl or Container: For soaking the dried beans overnight.
- Colander or Fine Mesh Strainer: To rinse and drain the soaked beans thoroughly.
- Chef’s Knife: For chopping vegetables, herbs, and zesting the lemon.
- Cutting Board: A sturdy surface to prep ingredients.
- Measuring Cups and Spoons: For accurate measurement of liquids and herbs.
- Wooden Spoon or Silicone Spatula: For sautéing and stirring ingredients during cooking.
- Immersion Blender or Regular Blender: To puree a portion of the soup for a creamy texture.
- Microplane or Zester: For zesting the lemon finely.
- Juicer or Lemon Squeezer: To extract fresh lemon juice efficiently.
- Soup Ladle: For serving the soup without spills.
- Storage Containers: For leftovers or pre-prepped ingredients.
Tags
Vegetarian, Vegan (if using vegetable broth), Healthy, Comfort Food, Mediterranean, Easy, Budget-Friendly, Make-Ahead, Dairy-Free, Soy-Free, Nut-Free
Serving Size
This recipe yields approximately 6 generous servings, with each serving being about 1 cup (240 ml). It’s perfect for family dinners, meal prep, or batch cooking for the week. If serving a larger crowd or wanting smaller portions, the recipe can be scaled accordingly.
Difficulty Level
This recipe is rated as easy to moderate. It involves straightforward techniques such as sautéing, simmering, blending, and seasoning, making it accessible to cooks with basic kitchen skills. The key to success is patience during the long simmering process to ensure the beans become tender and the flavors meld perfectly.
Allergen Information
| Allergen | Contains |
|---|---|
| Beans (Legumes) | Yes |
| Gluten | No |
| Dairy | No |
| Nuts | No |
| Soy | No |
Note: If using store-bought broth, check labels for potential allergens such as soy or gluten. This recipe is naturally free from common allergens other than beans.
Dietary Preference
Vegetarian, Vegan (if using vegetable broth), Plant-Based, Dairy-Free, Nut-Free, Soy-Free, Low-Calorie, High-Fiber, High-Protein
Course
Soup, Appetizer, Main Course (when paired with bread or a side salad)
Cuisine
Mediterranean, Italian-inspired, Healthy Comfort Food
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried White Beans (Cannellini or Navy Beans) | 2 cups | Soaked overnight in plenty of water |
| Olive Oil | 2 tablespoons | Extra virgin preferred |
| Onion | 1 large, finely chopped | Yellow or sweet onion works well |
| Garlic Cloves | 3 cloves, minced | Fresh garlic for best flavor |
| Carrots | 2 medium, diced | Fresh or organic preferred |
| Celery Stalks | 2, diced | For depth of flavor |
| Le mon | 1, zested and juiced | Use fresh for bright flavor |
| Fresh Rosemary | 2 sprigs | Remove before blending |
| Vegetable or Chicken Broth | 6 cups | Homemade or store-bought |
Instructions
Preparation of Beans
Start by rinsing the dried white beans under cold running water to remove any dust or debris. Place the rinsed beans in a large bowl or container and cover with plenty of cold water—about three times the volume of beans. Allow the beans to soak overnight, around 8-12 hours. This process softens the beans, reduces cooking time, and improves digestibility. If you’re pressed for time, you can use the quick-soak method: bring the beans and water to a boil, boil for 5 minutes, then remove from heat and let soak for 1 hour.
After soaking, drain the beans thoroughly in a colander and rinse again with cold water. Set aside until ready to add to the soup.
Sautéing Aromatics and Vegetables
Heat your large soup pot over medium heat. Add the olive oil, allowing it to warm up until shimmering but not smoking. Add the finely chopped onion to the pot and sauté for about 3-4 minutes, stirring frequently, until translucent and fragrant. Incorporate the minced garlic and cook for an additional 30 seconds to 1 minute, ensuring the garlic doesn’t burn.
Next, add the diced carrots and celery stalks. Continue to cook, stirring occasionally, for about 5 minutes or until the vegetables start to soften but retain some bite. This step builds a flavorful base and infuses the oil with aromatic qualities that will carry through the soup.
Adding Beans and Liquids
Introduce the soaked and drained white beans into the pot, stirring to combine with the sautéed vegetables. Cook for another 2-3 minutes, allowing the beans to absorb some of the flavors. Pour in the 6 cups of broth, ensuring that the beans and vegetables are fully submerged. Add the sprigs of fresh rosemary to the pot.
Turn up the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently. During this simmer, the beans will cook through, become tender, and the flavors will deepen. This process takes about 1.5 to 2 hours. Check periodically to ensure the soup isn’t drying out; add more broth or water if necessary to maintain a good liquid level.
Pureeing and Final Seasoning
When the beans are tender—easily mashed with a fork or spoon—remove and discard the rosemary sprigs. Use an immersion blender directly in the pot to blend about half of the soup until smooth, creating a creamy, hearty texture. Alternatively, transfer about 2 cups of soup to a blender, puree until smooth, then return it to the pot. Be cautious when blending hot liquids; vent the lid slightly and blend in small batches if using a traditional blender.
Next, zest the lemon using a microplane or fine grater, collecting approximately 1 tablespoon of zest. Squeeze the juice of the lemon, about 2-3 tablespoons, into the soup. Stir well to incorporate the citrus brightness, which balances the earthiness of the beans and herbs. Allow the soup to simmer uncovered for an additional 10 minutes, giving the flavors time to meld and develop.
Season with salt and freshly ground black pepper to taste. Adjust the lemon zest and juice for more brightness if desired. The soup should taste vibrant, comforting, and well-balanced.
Serving
Serve the Lemon Rosemary White Bean Soup hot, garnished with a fresh sprig of rosemary or a thin lemon slice for a visual and aromatic touch. This dish pairs beautifully with crusty bread, a light side salad, or grilled vegetables for a wholesome meal.
Preparation Tips
- Soaking Beans: Always soak beans overnight for optimal texture and digestion. If short on time, use the quick-soak method described above.
- Flavor Layering: For enhanced depth, consider adding a dash of smoked paprika or a pinch of red pepper flakes during sautéing.
- Herb Variations: Fresh thyme or sage can be substituted for rosemary for different aromatic profiles.
- Texture Adjustment: If you prefer a creamier soup, blend more of the mixture or add a splash of plant-based cream or coconut milk at the end.
- Veggie Variations: Feel free to add chopped spinach, kale, or zucchini during the last 10 minutes of cooking for added nutrients and color.
Nutritional Information
| Nutrient | Per Serving (1 cup) | % Daily Value* |
|---|---|---|
| Calories | 220 kcal | – |
| Total Fat | 4 g | 6% |
| Saturated Fat | 0.5 g | 3% |
| Cholesterol | 0 mg | 0% |
| Sodium | 480 mg | 21% |
| Total Carbohydrates | 38 g | 14% |
| Dietary Fiber | 10 g | 36% |
| Sugars | 3 g | – |
| Protein | 10 g | 20% |
| Vitamin D | 0% | – |
| Calcium | 8% | – |
| Iron | 18% | – |
| Potassium | 20% | – |
*Percent Daily Values based on a 2,000-calorie diet.
Tips and Tricks
- Bean Quality: Use high-quality, organic dried beans when possible for better flavor and nutritional value.
- Flavor Boosters: Incorporate a splash of dry white wine during sautéing for added depth.
- Herb Freshness: Always use fresh herbs for the best aroma and flavor; substitute with dried herbs if necessary, but reduce quantities.
- Storage: This soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
- Freezing: Allow the soup to cool completely before transferring to airtight containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
Add-ons
- Grated Parmesan or vegan cheese shavings for extra richness
- Chopped fresh parsley or basil for garnish
- Crushed red pepper flakes for spice
- Drizzle of high-quality olive oil before serving
- Sliced radishes or cherry tomatoes for a fresh, crunchy topping
Side Dishes
- Crusty Artisan Bread or Baguette
- Simple Green Salad with Lemon Vinaigrette
- Grilled Vegetables such as zucchini, eggplant, or bell peppers
- Roasted Potatoes with herbs
Improvements
- Adding a splash of white wine or sherry during cooking enhances complexity.
- Incorporate roasted garlic for a deeper, sweeter flavor.
- Use homemade broth for a richer, more nuanced taste.
- Experiment with different herbs like sage or thyme for varied profiles.
- For a creamier texture, stir in a dollop of coconut milk or cashew cream at the end.
Save and Store
Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating, do so gently on the stovetop, adding a bit of broth or water to restore the desired consistency. Always reheat to a temperature of at least 165°F (74°C) for safety and optimal flavor.
FAQ
Can I make this soup vegan?
Absolutely. Use vegetable broth instead of chicken broth, and ensure any add-ons or garnishes are plant-based. The recipe as written is naturally vegan.
Can I use canned beans instead of dried beans?
Yes, but canned beans are already cooked and require less time. Drain and rinse one 15-ounce can of beans, then add them during the last 20 minutes of cooking to absorb flavors without overcooking.
What other herbs can I use?
Fresh thyme, sage, or oregano can be excellent substitutes or additions, depending on your flavor preference. Adjust quantity accordingly to avoid overpowering the delicate lemon and bean notes.
How can I make this soup thicker or creamier?
Blend more of the soup or add a splash of coconut milk, cashew cream, or even a small potato during cooking for extra body.
Is this soup suitable for meal prep?
Yes, it stores well and tastes even better after the flavors meld overnight. It’s an excellent choice for batch cooking and reheats beautifully.
Conclusion
The Lemon Rosemary White Bean Soup is a nourishing, flavorful dish that exemplifies the beauty of simple, wholesome ingredients. Its bright citrus notes paired with aromatic herbs create a symphony of flavors that elevate humble beans into a gourmet experience. Perfect for cold days or when you crave something light yet satisfying, this soup can be customized easily to suit your taste and dietary needs. The process is straightforward, and the end result is a bowl of warmth and comfort that you’ll want to make repeatedly. Remember, the key to a memorable soup lies in patience—the long simmering ensures tender beans and a profound flavor profile. Enjoy this delightful creation, and don’t forget to share it with loved ones or save a batch for later convenience. Happy cooking from Love With Recipes!
References
- Italian Cooking and Cuisine, by Food & Wine Magazine
- Vegetarian and Vegan Soup Recipes, by the American Heart Association