Description
A comforting, high-fiber soup featuring cannellini beans, escarole, and bright lemon flavors.
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. Set aside.
- Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; cook until softened, about 7 to 8 minutes.
- Add garlic; cook for 1 to 2 more minutes.
- Add remaining can of cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
- Stir in blended bean mixture, remaining 3 cups broth, chopped escarole, salt, and black pepper. Bring to a boil; reduce to a simmer and cook, uncovered, for 20 to 25 minutes.
- Stir in lemon zest and juice.
- Gradually sprinkle in Parmesan cheese, stirring continuously.
- Ladle soup into bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired.
Notes
This soup can be made ahead and tastes even better the next day. Serve with crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg