Description
Bright, aromatic, and effortlessly comforting, this Easy Lemon Rosemary White Bean Soup is a soul-soothing meal that’s quick to prepare and bursting with nourishing goodness. Perfect for anyone seeking quick breakfast options, healthy snacks, or easy dinner ideas, this soup offers creamy cannellini beans, vibrant lemon zest, and earthy rosemary—all simmered to perfection in a vegetable broth base. Ideal for weeknight dinners, light lunches, or food ideas for meal prepping, it delivers wholesome flavor and satisfaction in every spoonful. The citrusy aroma, creamy texture, and herbal warmth make this one-pot wonder an irresistible go-to recipe.
Ingredients
- 2 medium carrots, peeled and sliced
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 sprig fresh rosemary (or 1 tsp dried)
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and black pepper, to taste
Optional garnish: Lemon slices and fresh rosemary sprigs
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and sliced carrots for 5–6 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in rosemary and cook for 1 minute.
- Add beans and broth. Bring to a boil.
- Lower heat and simmer uncovered for 15–20 minutes.
- Remove rosemary sprig. Add lemon zest and juice.
- Season with salt and pepper to taste.
- Serve hot, garnished with lemon slices and rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes