Description

Get ready to fall in love with this Lemon Rosemary Bean Soup, a delicious blend of rustic comfort and fresh zest that’s perfect for every season. Whether you’re hunting for quick breakfast ideas, easy dinner recipes, or healthy snacks, this easy recipe fits right in. Packed with creamy white beans, bright lemon slices, and the earthy aroma of rosemary, this soup offers a cozy embrace with every spoonful. Plus, it’s naturally vegan, gluten-free, and ideal for anyone seeking healthy food ideas or simple dinner inspirations. The lemony broth and tender beans create an irresistible combination of flavors and textures. You’ll be inspired to make it again and again!

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2–3 garlic cloves, minced
2 large carrots, sliced into rounds
4 cups vegetable broth
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
1 large lemon, thinly sliced (plus juice of half a lemon)
2 fresh rosemary sprigs
Salt and freshly ground black pepper, to taste
Optional: A pinch of red pepper flakes

Instructions

Heat olive oil in a large pot over medium heat. Sauté diced onion for 4–5 minutes until soft.
Add minced garlic and sliced carrots. Cook for another 3–4 minutes, stirring occasionally.
Pour in vegetable broth and add rosemary sprigs. Simmer uncovered for 10–12 minutes.
Stir in the drained white beans and lemon slices. Simmer for an additional 8–10 minutes.
Squeeze in the juice of half a lemon. Season with salt, pepper, and optional red pepper flakes to taste.
Remove rosemary sprigs before serving.
Serve hot, optionally garnished with extra lemon slices or fresh herbs.

Prep Time: 10 minutes
Cook Time: 25 minutes