Easy Lemon Rosemary White Bean Soup

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When comfort meets brightness, you get a bowl of Easy Lemon Rosemary White Bean Soup. This dish is a delightful fusion of cozy and fresh—soft white beans simmered with tender carrots, infused with fragrant rosemary, and uplifted by a burst of fresh lemon juice. It’s the kind of meal that wraps you in warmth while keeping things light and refreshing.

Perfect as a nourishing lunch or a gentle dinner option, this soup is hearty without being heavy. The creamy texture of the white beans, paired with the citrusy zing of lemon and the herbal depth of rosemary, creates a well-balanced profile that soothes your body and awakens your taste buds. Whether you’re looking for a healthy cold-weather staple or a year-round plant-based go-to, this recipe deserves a spot in your regular rotation.

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Ingredients for Easy Lemon Rosemary White Bean Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced into rounds
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 cups cooked white beans (cannellini or great northern), drained and rinsed if canned
• 4 cups vegetable broth
• 1 cup water
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• Salt and black pepper, to taste
• Fresh rosemary sprigs and lemon slices, for garnish

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Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, just until fragrant—be careful not to let it burn.

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Step 2: Add the Veggies and Herbs

Toss in the sliced carrots along with the dried rosemary, thyme, and crushed red pepper flakes if you’re using them. Cook everything together for about 3-4 minutes, allowing the carrots to slightly soften and the herbs to bloom, releasing their full flavor into the base.

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Step 3: Simmer the Soup

Pour in the vegetable broth and water, then add the white beans. Stir well and bring the soup to a boil. Once it reaches a gentle boil, reduce the heat to a simmer and let it cook uncovered for 20–25 minutes, or until the carrots are tender and the flavors have melded together beautifully.

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Step 4: Brighten with Lemon

Stir in the lemon zest and lemon juice, adjusting the quantity to your taste preference. Add salt and freshly cracked black pepper as needed. Let the soup simmer for another 2-3 minutes to absorb the lemony tang.

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Step 5: Serve and Garnish

Ladle the soup into bowls and garnish with fresh rosemary sprigs and lemon slices. Enjoy it with a slice of crusty bread or as-is for a satisfying plant-based meal.

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Estimated Nutrition (per 1-cup serving)

• Calories: 190
• Protein: 9g
• Fat: 6g
• Carbohydrates: 27g
• Fiber: 8g
• Sugars: 3g
• Sodium: 480mg (depending on broth and salt used)

Note: These values are approximate and can vary based on exact ingredients and portions used.

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Frequently Asked Questions

1. Can I use canned white beans?

Absolutely! Just be sure to drain and rinse them well to remove excess sodium.

2. What type of white beans work best?

Cannellini, great northern, or navy beans all work well in this recipe. Cannellini beans give a creamier texture.

3. Is this soup vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free as long as your broth is certified gluten-free.

4. Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

5. Can I blend part of the soup for a creamier texture?

Definitely! Use an immersion blender to lightly blend a portion of the soup or transfer 1–2 cups to a blender and then mix back in.

6. How do I make this soup more filling?

Add cooked quinoa, small pasta, or a handful of kale or spinach toward the end of cooking.

7. What can I substitute for rosemary?

If you’re out of rosemary, try sage or oregano for a different, but equally delicious herbal note.

8. Can I make it spicy?

Yes! Just increase the red pepper flakes or add a dash of hot sauce when serving.

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