Lemony White Bean Soup (Edit recipe)

Ready in less than forty minutes, this easy lemony white bean soup is incredibly delicious and nourishing. Meatless and nutrient-rich, the flavor is so unique, this recipe is an absolute must-try if you love lemon.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	5 g
Carbohydrates:	57 g
Protein:	21 g
Cholesterol:	4 g
Sodium:	1300 mg
Fiber:	17 g
Sugars:	9 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 whole Shallot
0.333 cup Celery, finely chopped, about 2 stalks
3 - 4 whole Carrots, sliced, about 1 1/2 cups
3 - 4 cloves Garlic, minced
3 whole White Beans, 15 oz cans, drained and rinsed
0.75 tsp Sea Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
4 cups Vegetable Broth, or chicken broth
1 cup Water
2 sprigs fresh Thyme
1 - 2 sprigs fresh Rosemary
2 cups Lacinato Kale, chopped, stem removed
1 tsp Lemon zest
2 Tbsp Lemon Juice, fresh, about 1/2 a large lemon or 1 small lemon
0.25 cup Parmesan Cheese, freshly grated, more or less to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat up olive oil. Once hot, add chopped shallot, celery and carrots, reduced heat to medium, and cook stirring often for 5 minutes.
Then add minced garlic cloves and cook for 1 minute.
Add the white beans, salt, pepper, onion and garlic powder. Gently stir everything.
Add the broth, a cup of water (pour it in the broth container and shake to get all of it). Then add the sprigs of thyme and rosemary. Bring to a boil, then reduce heat to medium, and simmer for about 15 minutes or until the carrots are tender.
Then add the chopped kale, and continue cooking until tender, about 5-6 minutes.
Finally add the lemon zest and lemon juice, stir it in and continue to simmer for 2-3 minutes. Serve with fresh parmesan on top and enjoy!

Notes

Broth: add a little more broth (or water) if the soup feels too thick to your taste. I like to add water to the carton on broth and shake it to get all of it.
Kale: quickly massage it with you hand to tenderize it if you wish.