Description
Experience the comforting warmth of White Bean Lemon Soup, a delightful blend of creamy white beans and zesty lemon.
Ingredients
Scale
- 1 cup dried cannellini or navy beans (soaked overnight)
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves (minced)
- Juice of 1 large lemon (about 3 tablespoons)
- 1 teaspoon fresh thyme or rosemary (chopped)
- Salt and pepper to taste
- Pinch of chili flakes (optional)
Instructions
- Drain and rinse soaked beans, then set aside.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in vegetable broth and prepared beans, bringing the mixture to a gentle boil.
- Reduce heat to low, cover, and let it simmer for about 30 minutes, stirring occasionally until beans are tender.
- Squeeze in fresh lemon juice and stir well. Season with salt, pepper, and optional chili flakes.
- For a creamier texture, blend half the soup with an immersion blender. Serve hot with crusty bread.
Notes
- Perfect for chilly evenings.
- Can impress guests without fuss.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg