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To make lemon rosemary white bean soup, you need simple, fresh ingredients. The main star is white beans. I often use cannellini or navy beans. They are creamy and hold up well in soup. You will also need one medium onion, three cloves of garlic, and two tablespoons of olive oil. These add a great base flavor.

Lemon Rosemary White Bean Soup

Warm up with a hearty bowl of Lemon Rosemary White Bean Soup that’s as flavorful as it is nutritious! This easy recipe features creamy white beans, zesty lemon, and aromatic rosemary, perfect for cozy lunches or dinners. With customizable ingredients and plenty of tips for variations, you'll make this dish a family favorite in no time. Don't miss out on the full recipe and cooking guide—click through to discover how to create this delicious soup today!
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Ingredients
  

1 can (15 oz) of 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 (or 1 teaspoon dried)

1 teaspoon thyme, dried

Salt and pepper to taste

Fresh spinach or kale, a handful (optional)

1/4 cup grated Parmesan cheese (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent.

    Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

      Stir in the white beans and let them cook for about 2 minutes to heat through.

        Pour in the vegetable broth, then add the lemon zest and juice, chopped rosemary, and thyme. Stir well to combine all the ingredients.

          Bring the soup to a gentle simmer and cover. Let it cook for 15-20 minutes to allow the flavors to meld together.

            If you choose to add spinach or kale, stir it in during the last 5 minutes of cooking to wilt it gently.

              Season the soup with salt and pepper to taste.

                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.

                  Serve hot with a sprinkle of Parmesan cheese on top, if desired.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve in deep bowls garnished with a sprig of fresh rosemary and a slice of lemon on the side for an elegant touch.