Description
A comforting and nutritious soup packed with protein and rich flavors, perfect for a cozy night in.
Ingredients
Scale
- 2 (15-oz.) cans cannellini beans, rinsed and drained
- 4 cups lower-sodium vegetable broth, divided
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 large carrots, finely chopped
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 4 garlic cloves, minced
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 Tbsp. finely chopped fresh rosemary
- 1 small bunch escarole, roughly chopped
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan cheese plus more for garnish
Instructions
- Combine 1 can of cannellini beans and 1 cup of broth in a blender; blend until completely smooth and set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add onions and carrots; cook until softened, about 7-8 minutes.
- Add garlic and cook for 1-2 more minutes.
- Stir in the remaining can of cannellini beans, chickpeas, and rosemary; cook for 1 minute.
- Stir in the blended bean mixture, remaining broth, escarole, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes.
- Stir in lemon zest and juice and gradually add Parmesan cheese while stirring.
- Serve and garnish with additional Parmesan cheese and chopped rosemary if desired.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg