White Bean Lemon Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Beans · gluten-free
314 cal
14g protein
42g carbs
10g fat
per serving · estimated
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 stalks celery, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained
- 1 1/4 cups chicken or vegetable broth
- 1 1/2 oz baby kale or spinach
- 1 lemon, juiced + zested
- 1 piece parmesan rind (optional)
- 1/4 cup fresh dill or parsley
- to taste kosher salt
Method (tap to check — screen stays awake)
- Heat oil in a Dutch oven over medium. Cook onion, carrot, celery 8 min until soft. Add garlic; stir 30 sec.
- Add beans, broth, parmesan rind, half the lemon zest. Simmer 15 min. Mash some beans against the side of the pot to thicken.
- Add greens; cook 2 min until wilted. Off heat, stir in lemon juice + remaining zest. Discard rind.
- Top bowls with fresh dill, a drizzle of olive oil, more parmesan if you want it.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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