Description
A vibrant and healthy savory soup featuring creamy cannellini beans whole chickpeas aromatic rosemary and a zesty parmesan-lemon finish.
Ingredients
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2 cans cannellini beans.
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4 cups vegetable broth.
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1 yellow onion.
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2 carrots.
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4 cloves garlic.
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1 can chickpeas.
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1 tbsp fresh rosemary.
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1 bunch escarole.
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1 lemon (zest and juice).
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1/3 cup Parmesan cheese.
Instructions
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Blend 1 can of beans with 1 cup of broth until a velvet emulsion forms.
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Sauté onions and carrots in olive oil until softened then add garlic.
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Add remaining beans chickpeas and rosemary then cook for 1 minute.
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Stir in the blended beans remaining broth and escarole then simmer for 25 minutes.
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Remove from heat and stir in lemon zest juice and Parmesan until molten.
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Garnish with fresh botanical rosemary and serve with crusty bread for a professional finish.
Notes
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Blending half the beans is the secret to a professional-grade creamy texture for this White Bean and Lemon Soup.
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Fresh rosemary provides a sophisticated and savory foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 5 mins.
- Cook Time: 35 mins.
- Category: Dinner.
- Method: Simmering.
- Cuisine: Mediterranean.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 215 kcal.
- Sugar: ~ 4g.
- Sodium: ~ 540mg.
- Fat: ~ 8g.
- Saturated Fat: ~ 2g.
- Unsaturated Fat: ~ 6g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 28g.
- Fiber: ~ 9g.
- Protein: ~ 10g.
- Cholesterol: ~ 5mg.
Keywords: White Bean and Lemon Soup, Cannellini Bean Recipes, Healthy Soup Ideas, Creamy Chickpea Soup, Lemon Rosemary Soup, New York Recipe.