Easy Lemon Rosemary White Bean Soup
A creamy, herb-infused Lemon Rosemary White Bean Soup that’s hearty, dairy-free, and packed with wholesome flavor. Perfect for weeknight dinners, potlucks, or cozy afternoons.
Calories:
Ingredients
- 2 tablespoons olive oil or ¼ cup water
- 1 small onion diced
- 3 large carrots sliced or diced
- 2 celery stalks sliced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 cans 15 oz each white beans (cannellini, great northern, or chickpeas), rinsed and drained
- 4 –5 cups low sodium vegetable broth
- 2 tablespoons tahini
- Juice of 1–2 lemons
- Salt and black pepper to taste
- Fresh chopped parsley for serving
Instructions
- Sauté onion, carrots, and celery in oil or water over medium heat for about 7 minutes until softened.
- Add garlic, thyme, and rosemary; cook 1 minute until fragrant.
- Stir in white beans, broth, tahini, salt, and pepper. Bring to a boil, reduce to low, cover loosely, and simmer 10 minutes.
- Remove from heat, stir in lemon juice, let thicken slightly, and adjust seasoning.
- Serve with parsley, extra lemon, and optional red pepper flakes.