Description
A bright, comforting, and hearty meatless soup that combines the creaminess of cannellini beans with the zesty kick of fresh lemon and the aromatic depth of rosemary. This nutrient-dense meal is perfect for a quick weeknight dinner or as a meal prep staple that tastes even better the next day. It is a simple, restaurant-quality dish that elevates pantry staples into something truly special.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) cannellini beans, rinsed and drained
4 cups vegetable broth
1 tablespoon fresh rosemary, finely chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
4 cups fresh baby spinach
Salt and black pepper to taste
Optional: Crispy turkey bacon bits for topping
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the onion and cook for 5 minutes until soft and translucent.
Stir in the garlic and rosemary, sautéing for 1 minute until fragrant.
Add the cannellini beans and vegetable broth, then bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Use a spoon or masher to crush a few beans against the side of the pot to thicken the soup.
Stir in the lemon zest, lemon juice, and spinach, cooking for 1-2 minutes until wilted.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For a creamier texture, blend 1 cup of the soup before returning it to the pot. Optionally, sprinkle with crispy turkey bacon bits for a smoky crunch.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop simmering
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg