Lemon Rosemary Bean Soup
Recipe: #36489
February 17, 2021
Categories: Beans, Chickpeas/Garbanzo, Italian, One-Pot Meal Vegan, White Beans, more
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Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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