Lemon Rosemary White Bean Soup
This is a hearty and flavorful soup that's perfect for a cold winter day. The white beans are creamy and comforting, while the lemon, rosemary, and red pepper flakes add a bright and zesty flavor. It's easy to make and can be tailored to your own taste preferences, making it a great choice for a weeknight meal.
The history of white bean soup is a long and winding one, dating back to the Middle Ages. It is believed to have originated in Italy, where it was a popular dish among the poor. The soup was typically made with dried white beans, which were soaked overnight and then simmered in water until they were soft. Once the beans were cooked, they were mashed and combined with other ingredients, such as onions, garlic, and herbs. White bean soup was a filling and nutritious meal, and it was often served with bread or pasta. Over time, the soup spread to other parts of Europe, and it eventually made its way to the Americas. Today, white bean soup is a popular dish in many countries around the world, and it is often served as a main course or as a side dish. There are many different variations of white bean soup, but the basic ingredients remain the same: white beans, onions, garlic, and herbs. Some recipes also call for the addition of meat, such as bacon or sausage, or vegetables, such as carrots or celery. White bean soup is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences, making it a great choice for a weeknight meal.
Lemon Rosemary White Bean Soup Lemon Rosemary White Bean Soup Lemon Rosemary White Bean Soup Lemon Rosemary White Bean Soup
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 2 cans white beans, drained and rinsed
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 lemon, zested and juiced
  • 2 sprigs of fresh rosemary
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 tbsp olive oil
Instructions
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and garlic, sauté until softened.
  3. Add white beans, vegetable broth, lemon zest, rosemary, red pepper flakes, salt, and pepper.
  4. Bring to a simmer and let cook for 20 minutes.
  5. Remove the rosemary sprigs, then blend the soup until smooth using an immersion blender or a regular blender.
  6. Stir in lemon juice and adjust seasoning if needed.
  7. Serve hot, garnished with a drizzle of olive oil and a sprig of rosemary.
Why It Works
  • The combination of white beans, lemon, rosemary, and red pepper flakes creates a complex and flavorful soup.
  • The use of an immersion blender or regular blender ensures that the soup is smooth and creamy.
  • The addition of lemon juice at the end of cooking brightens the flavor of the soup and adds a touch of acidity.