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To make a great lemon rosemary white bean soup, you need some key ingredients. Start with two cups of cooked white beans, like cannellini or great northern. These beans offer a creamy texture and a mild flavor. You also need one medium onion, chopped finely, and three cloves of minced garlic for a savory base.

Lemon Rosemary White Bean Soup

Discover the perfect comfort food with Lemon Rosemary White Bean Soup! This healthy delight combines creamy white beans, zesty lemon, and aromatic rosemary for a nutritious and delicious meal. It's easy to make and perfect for cozy dinners or meal prep. Explore variations to customize your soup, plus tips for enhancing flavors and serving suggestions that complete your meal. Click through to get the full recipe and elevate your cooking today!
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Ingredients
  

2 cups cooked white beans (cannellini or great northern)

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

4 cups vegetable broth

1 tablespoon lemon juice

Zest of 1 lemon

2 tablespoons olive oil

Salt and pepper, to taste

Optional: Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until they become translucent.

    Add the minced garlic, diced carrots, and celery to the pot. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

      Stir in the chopped rosemary, ensuring the ingredients are well combined and fragrant, cooking for another minute.

        Add the cooked white beans and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

          Let the soup simmer for about 15 minutes to allow the flavors to meld together.

            After 15 minutes, use an immersion blender to blend about half of the soup, creating a creamy texture while still leaving some beans whole for added texture. If you do not have an immersion blender, you can carefully transfer half of the soup to a regular blender and blend, then return it to the pot.

              Stir in the lemon juice and lemon zest, and season with salt and pepper to taste. Simmer for an additional 5 minutes.

                Remove from heat and let cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Ladle the soup into bowls and garnish with freshly chopped parsley and an extra sprig of rosemary if desired. Serve with crusty bread for dipping!