Description

Bright, comforting, and incredibly flavorful, this Easy Lemon Rosemary White Bean Soup is the kind of dish that warms you from the inside out while delighting your taste buds. Perfect for a quick lunch, a cozy dinner, or meal prep for the week, this easy recipe is packed with creamy white beans, fresh lemon juice, aromatic rosemary, and tender carrots. Whether you’re craving healthy snacks, easy dinner ideas, or new food ideas to shake up your routine, this soup delivers. The citrusy zing and herbaceous depth make it a standout among vegetarian and gluten-free options. Let it simmer on your stove and fill your kitchen with a fragrant, inviting aroma that will have everyone ready for a second bowl.

Ingredients

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

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
Stir in minced garlic and cook for 1-2 minutes until fragrant.
Add sliced carrots, rosemary, thyme, and red pepper flakes. Cook for 3-4 minutes to soften the carrots slightly.
Pour in vegetable broth and water. Add white beans and stir well.
Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes, until carrots are tender.
Stir in lemon zest and juice. Season with salt and black pepper to taste.
Let simmer for another 2-3 minutes, then remove from heat.
Serve hot, garnished with rosemary sprigs and lemon slices.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner