Description
A quick, easy, light and tasty bean and vegetable soup with lemon and rosemary.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 pinch red pepper flakes (optional)
- 4 cups chicken broth (or vegetable broth)
- 3 (14.5 ounce) cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1/4 cup Parmigiano Reggiano, grated
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium-high heat and cook onion, carrots, and celery for 5-7 minutes until tender.
- Add garlic, thyme, and red pepper flakes and cook for 1 minute until fragrant.
- Add broth, white beans, and rosemary, bring to a boil, reduce heat, and simmer for 10 minutes.
- Turn off heat and stir in grated Parmesan until melted.
- Add lemon juice and parsley, then season with salt and pepper to taste.
Notes
- For a vegetarian version use vegetable broth.
- Blend part of the beans for a thicker texture.
- Add spinach or kale for extra greens.
- Optional: Cook pancetta or bacon separately and stir in at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 5g
- Sodium: 344mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 9mg