White Bean Lemon Soup

Mediterranean · 30 min · Beans · vegetarian, gluten-free

Shop ingredients

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrot, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained
• 4 cups chicken or vegetable broth
• 4 oz baby kale or spinach
• 2 lemon, juiced + zested
• 1 piece parmesan rind (optional)
• 1/4 cup fresh dill or parsley
• to taste kosher salt

Method

1. Heat oil in a Dutch oven over medium. Cook onion, carrot, celery 8 min until soft. Add garlic; stir 30 sec.
2. Add beans, broth, parmesan rind, half the lemon zest. Simmer 15 min. Mash some beans against the side of the pot to thicken.
3. Add greens; cook 2 min until wilted. Off heat, stir in lemon juice + remaining zest. Discard rind.
4. Top bowls with fresh dill, a drizzle of olive oil, more parmesan if you want it.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook