Lemon Rosemary White Bean Soup Flavorful and Healthy

Ingredients

• 15 oz white beans (cannellini or navy), drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 large lemon (zest and juice)
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon thyme, dried
• 1 Prise salt to taste
• 1 Prise pepper to taste
• 1 handful fresh spinach or kale (optional)
• 0.25 cup grated Parmesan cheese (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent.
2. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Stir in the white beans and let them cook for about 2 minutes to heat through.
4. Pour in the vegetable broth, then add the lemon zest and juice, chopped rosemary, and thyme. Stir well to combine all the ingredients.
5. Bring the soup to a gentle simmer and cover. Let it cook for 15-20 minutes to allow the flavors to meld together.
6. If you choose to add spinach or kale, stir it in during the last 5 minutes of cooking to wilt it gently.
7. Season the soup with salt and pepper to taste.
8. For a creamier texture, use an immersion blender to purée a portion of the soup, or carefully transfer a small amount to a blender, then return it to the pot.
9. Serve hot with a sprinkle of Parmesan cheese on top, if desired.