Description
A bright and cozy soup made with creamy white beans, tender escarole, and fresh lemon for a light yet satisfying meal.
Ingredients
2 cans cannellini beans, drained and rinsed
1 can chickpeas, drained and rinsed
4 cups vegetable broth
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 medium carrots, finely chopped
4 garlic cloves, minced
1 teaspoon chopped fresh rosemary
4 cups chopped escarole
zest of 1 lemon
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon black pepper
Instructions
- Blend one can of cannellini beans with 1 cup of vegetable broth until smooth and set aside.
- Heat olive oil in a large pot over medium heat. Cook the onion and carrots for 6 to 8 minutes until softened.
- Stir in the garlic and rosemary and cook for about 1 minute until fragrant.
- Add the remaining cannellini beans, chickpeas, blended bean mixture, and remaining broth. Stir and bring to a gentle boil.
- Reduce heat and simmer for 15 minutes to develop flavor.
- Add escarole, salt, and black pepper. Cook for 8 to 10 minutes until greens are tender and soup thickens slightly.
- Stir in lemon zest, lemon juice, and Parmesan cheese until melted and well combined. Adjust seasoning and serve hot.
Notes
Swap escarole with spinach, kale, or Swiss chard as needed.
For a vegan version, omit Parmesan or use a plant-based alternative.
Add shredded chicken or turkey for extra protein.
Include red pepper flakes for a bit of heat.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently on the stove, adding broth or water if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 10 mg
