014 / 100 · Soups with Something to Say

White Bean Soup with Rosemary and Lemon

About 7 cups soup Active 20 min Total 50 min

White beans give this soup a creamy body while rosemary and lemon keep the flavor clean. A portion of the beans is mashed directly into the broth, leaving enough whole beans and vegetable pieces for a satisfying spoonful. It is a useful pantry meal that asks for only a little fresh produce. Rosemary simmers as a whole sprig and is removed before serving, so its flavor is present without leaving tough needles throughout the bowl.

Jump to the ingredients

Rustic white bean soup with carrots, celery, parsley, and lemon zest.

A creamy soup with whole beans left in it

Crush only about a third of the cannellini beans against the side of the pot. Their starch thickens the broth, while the remaining beans keep the soup interesting. Start with a small amount, stir, and reassess before mashing more. Rosemary simmers as a whole sprig so it can be removed without leaving tough needles. Choose a modest sprig; a large woody branch can make a gentle soup taste resinous. Lemon juice goes in after the vegetables are tender, keeping its fresh aroma. Scatter zest and parsley over the bowls and drizzle with the reserved olive oil. Those finishing ingredients supply enough contrast without a separate garnish or a strong seasoning blend.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, finely diced
  • 2 medium carrots (150 g), cut into 1/4-inch dice
  • 2 celery stalks, finely diced
  • 1 small garlic clove, minced
  • 1/2 teaspoon fine salt
  • 3 cans (15 ounces/425 g each) cannellini beans, drained and rinsed
  • 4 cups (960 ml) low-sodium vegetable broth, labeled pepper-free and chili-free
  • 1 small rosemary sprig (about 4 inches)
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh parsley

Set out

Large soup pot, Potato masher or sturdy fork, Fine grater

Allergens

Check ingredient labels and substitutions.

Make it

  1. Heat 2 tablespoons oil in a large soup pot over medium heat. Add the onion, carrots, celery, and salt. Cook for 8 minutes, stirring, until the onion is soft.
  2. Add the minced garlic and cook for 1 minute, stirring so it softens without browning.
  3. Add the beans, broth, and rosemary sprig. Bring to a gentle simmer and cook partly covered for 20 minutes, until the carrots are tender.
  4. Remove and discard the rosemary sprig. Use a potato masher or fork to crush about one-third of the beans in the pot, leaving the rest whole.
  5. Simmer for 3 minutes to bring the soup together. Take off the heat and stir in the lemon juice.
  6. Divide among 6 bowls. Drizzle with the remaining tablespoon oil and scatter with the lemon zest and parsley.

A useful detail

Mash a small portion first, stir, and reassess before crushing more. It is easy to thicken this soup but impossible to put the whole beans back.

Make it your own

  • Stir 3 cups baby spinach into the soup for the last 2 minutes of simmering.
  • Use 3 small thyme sprigs instead of rosemary, removing the stems before mashing.

Keep it well

Divide into shallow containers and refrigerate within 2 hours at 40°F/4°C or below for up to 4 days. Freeze for up to 3 months. Reheat to 165°F/74°C, adding a little water if thickened; add fresh lemon zest after reheating.