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; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; salt and pepper, to taste; fresh chopped parsley, to serve; 2 tablespoons olive oil or 1/4 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 & Aromatics

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

Herbs & Seasoning

1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and pepper, to taste
fresh chopped parsley, to serve

Liquids & Beans

2 tablespoons olive oil or 1/4 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 olive oil or water over medium heat. Add diced onion, carrots, and celery, sauté for about 7 minutes until vegetables soften and onions become translucent. Add minced garlic, dried thyme, and rosemary; cook for an additional 1 minute to release their aromas.
Simmer Soup: Stir in the drained and rinsed white beans, vegetable broth, tahini, and salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and cover the pot slightly ajar. Let the soup simmer gently for 10 minutes, stirring occasionally to prevent sticking and to blend flavors.
Add Lemon: Remove the pot from heat and stir in fresh lemon juice. Let the soup cool slightly; this resting step thickens the broth. Adjust seasoning with additional salt, pepper, or herbs if desired.
Serve: Ladle the soup into bowls and garnish with fresh chopped parsley and a squeeze of lemon. Optional: sprinkle red pepper flakes for a hint of heat. This soup pairs excellently with artisan bread and a classic house salad.

Notes

Use low sodium vegetable broth to control salt levels.
You can substitute water for olive oil during sautéing to reduce fat content.
The soup thickens as it cools due to the tahini and beans – stir before serving if you prefer a thinner consistency.
Store leftovers in the refrigerator for up to 5–6 days or freeze for 2–3 months. Thaw and reheat gently before serving.
Add red pepper flakes for added heat if desired.
This soup is naturally vegan and gluten-free.

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