Description
Warm up your kitchen with this bright, flavorful Lemon Rosemary White Bean Soup. Perfectly balanced with creamy cannellini beans and earthy herbs, this soul-soothing recipe is the ultimate weeknight meal for busy families. The secret lies in the refreshing pop of lemon zest paired with the smoky depth of crispy turkey bacon. It is clean, cozy, and ready to serve in under 40 minutes—a true comfort dish that is perfect for a nutrient-dense dinner.
Ingredients
2 tablespoons olive oil
4 slices turkey bacon, chopped
1 yellow onion, finely diced
3 cloves garlic, minced
2 cans (15 oz each) cannellini beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon fresh rosemary, finely chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 cups fresh baby spinach
Salt and cracked black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped turkey bacon and cook for 5–7 minutes until crispy and golden brown.
Add the diced onion to the pot and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the beans, chicken broth, and rosemary to the pot.
Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes to let the flavors meld.
Stir in the lemon zest, lemon juice, and baby spinach.
Cook for 2 minutes until the spinach is just wilted and season with salt and pepper to taste.
Notes
Keep leftovers in an airtight container in the fridge for up to 4 days. For a creamier texture, pulse a few of the beans with a potato masher or immersion blender. Use smoked chicken strips as a protein swap for turkey bacon.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 3g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 15mg