Lemon Rosemary Bean Soup

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #36489

February 17, 2021



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Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (376.9 g)
  • Calories 203.9
  • Total Fat - 8.5 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 44 mg
  • Sodium - 1037.4 mg
  • Total Carbohydrate - 17.9 g
  • Dietary Fiber - 5 g
  • Sugars - 7.5 g
  • Protein - 16.8 g
  • Calcium - 234.9 mg
  • Iron - 2 mg
  • Vitamin C - 41 mg
  • Thiamin - 0.2 mg

Step 1

Combine 1 can of Cannellini beans and 1 cup of broth in a blender

Step 2

Blend until completely smooth.

Step 3

Set aside.

Step 4

Heat oil in a large stockpot

Step 5

Add onions and carrots

Step 6

Cook until softened, stirring occasionally, about 6 or 7 minutes.

Step 7

Add garlic, salt, and pepper;

Step 8

Cook 2 minutes.

Step 9

Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine,

Step 10

And cook for 1 minute.

Step 11

Stir in blended bean and broth mixture, remaining 3 cups broth, bay leaf and chopped kale.

Step 12

Bring mixture to a boil; reduce to a simmer and cook, uncovered, 35 minutes, or until soup slightly thickens. Stir in lemon zest and juice.

Step 13

Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it will clump).

Step 14

Take out bay leaf

Step 15

Ladle soup into each of 8 bowls, and garnish with additional Parmesan cheese and cracked black pepper

Tips & Variations


No special items needed.

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