Name: Easy Lemon Rosemary White Bean Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 small onion, diced; 3 large carrots, sliced or diced; 2 stalks celery, sliced; 2 cloves garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; Salt and pepper, to taste; Fresh chopped parsley, to serve; 2 tablespoons olive oil or ¼ cup water; 3 cans (15 oz each) white beans (cannellini, great northern, or chickpeas), drained and rinsed; 4 – 5 cups low sodium vegetable broth; 2 tablespoons tahini; Juice of 1 – 2 lemons

Ingredients

Vegetables and Aromatics

1 small onion, diced
3 large carrots, sliced or diced
2 stalks celery, sliced
2 cloves garlic, minced

Herbs and Seasonings

½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper, to taste
Fresh chopped parsley, to serve

Liquids and Staples

2 tablespoons olive oil or ¼ cup water
3 cans (15 oz each) white beans (cannellini, great northern, or chickpeas), drained and rinsed
4 – 5 cups low sodium vegetable broth
2 tablespoons tahini
Juice of 1 – 2 lemons

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Instructions

Sauté Vegetables: In a large pot, heat the olive oil or water over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 7 minutes until the vegetables are softened and fragrant.
Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for an additional 1 minute to release their flavors.
Add Beans and Broth: Add the drained and rinsed white beans, low sodium vegetable broth, tahini, and season with salt and pepper. Stir well to combine all the ingredients.
Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot slightly ajar. Let the soup simmer for 10 minutes, stirring occasionally to prevent sticking.
Finish with Lemon: Remove the pot from heat and stir in the fresh lemon juice. Allow the soup to cool slightly, which will also cause the broth to thicken naturally.
Adjust Seasoning and Serve: Taste and adjust salt, pepper, or herbs as desired. Serve the soup in individual bowls, garnished with fresh chopped parsley and an extra squeeze of lemon. Optionally, add red pepper flakes for a spicy kick.

Notes

You can substitute olive oil with water to make a lower-fat version.
If you prefer a creamier texture, lightly mash some of the beans before adding the broth.
The lemon juice added at the end brightens the flavors and balances the earthiness of the beans.
This soup freezes well for up to 3 months; reheat gently on the stovetop.
Adding tahini enriches the soup with a subtle nutty flavor and creaminess without dairy.

Author: ELLA
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup, Entree
Method: Stovetop
Cuisine: American
Diet: Vegan