Lemony White Bean Soup With Greens
Lemony white bean soup is a comforting, quick, one-pot meal with a bright lemon flavor. This adaptable soup recipe is dairy free and gluten free.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small white or yellow onion diced
- 2 large carrots diced or sliced
- 3 stalks celery diced
- 3 garlic cloves minced
- 1 tablespoon lemon zest plus more for serving
- 1 tablespoon fresh rosemary minced
- 2 15 oz cans creamy white beans: Cannelinni beans, navy beans, or butter beans drained
- 3 cups vegetable or chicken broth
- 3 stalks lacinato/dino or curly kale hard stems removed and finely chopped
- 3 - 4 tablespoons fresh lemon juice use 4 if you like it extra lemony
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add in the diced onion, carrots, and celery. Saute for 5-7 minutes or until the onions are translucent.
- Add the minced garlic, lemon zest, and rosemary and cook for 1 more minute.
- Add the white beans and vegetable broth. Give it a good stir and bring to a boil. Cover with a lid and reduce to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from the heat.
- Use an immersion blender to partially blend some of the soup for added creaminess while still keeping some texture.
- Stir in the chopped kale and fresh lemon juice. Season to taste with kosher salt and freshly cracked black pepper. Add more lemon zest over each bowl before serving.
Notes
See the blog post for helpful tips and step-by-step photos.