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During last year's cold season, I whipped up this Lemon Rosemary White Bean Soup on a nippy day in my kitchen. The mix of tangy lemon, fragrant rosemary, and smooth beans was just what I craved. It's now my favorite comfort soup that fills my home with wonderful smells. And the best part? It's made with basic items I always keep stocked.
Comforting Goodness in a Bowl
This soup wonderfully mixes easy cooking with deep tastes. The smooth tahini pulls it all together while keeping it totally plant based. My money-smart friends love that it uses cheap stuff but tastes like it came from an upscale restaurant. If you're vegan or just want a filling meal, you'll find true comfort in every mouthful.
Simple Ingredients You'll Need
- White Beans: I prefer 2 cans of cannellini, but northern beans work really well too.
- Onion: A medium sweet one makes the perfect tasty base.
- Carrots: Three large ones cut up for natural sweetness.
- Celery: A couple stalks and I never throw away those tasty leaves.
- Garlic: Three fresh cloves chopped small or use garlic powder if needed.
- Thyme + Rosemary: I grab them fresh from my garden when I can, but dried works fine.
- Tahini: My trick for that velvety texture.
- Vegetable Broth: Four cups homemade tastes the best.
- Lemon: One juicy lemon brings everything together.
- Salt + Pepper: Add to your liking.
Easy Cooking Steps
- Prep Your Ingredients
- I chop all veggies to matching sizes so they cook at the same rate. I make sure the garlic is finely chopped so it blends into the soup.
- Create Your Base
- I put a bit of water or oil in my big soup pot over medium heat. Then add onions, carrots and celery. After cooking about 7 minutes until soft, I toss in garlic and herbs, enjoying their lovely smell.
- Add Your Main Ingredients
- I dump in the beans and veggie broth next. A bit of salt and pepper starts to build the taste.
- Add Creaminess
- Now for the fun part - stirring in that smooth tahini. Everything simmers together for 10 minutes. I sometimes crush some beans against the pot to make it even creamier.
- Finish With Brightness
- When it's done cooking, I squeeze in fresh lemon juice. It changes everything! Let it sit a bit and the flavors get even better.
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Smart Cooking Tips
Want to know my soup tricks? Smash some beans while cooking and they'll soften into the broth for natural creaminess. I sometimes throw in a bunch of fresh spinach at the end for color. And guess what? This soup actually tastes way better after sitting for a little while.
Storage Ideas
This soup stays good in your fridge for about a week, so it's great for busy days. I often cook twice as much and put portions in containers for the freezer where they last three months. When I need a quick comfort meal, I just warm it slowly on the stove or pop it in the microwave.
Great Food Pairings
There's nothing better than dipping crusty bread into this soup. I sometimes make quick flatbreads or pair it with a fresh green salad. The smooth tangy flavors match with almost anything. It's become my top lunch choice with warm sourdough on the side.
Make It Your Own
I like to change things up by using chickpeas when I run out of white beans. Recently I tried using cashew butter instead of tahini and it was super tasty. My garden gives me ideas too, like adding bunches of fresh kale or trying different herbs. Each change brings new things to enjoy about this soup.
Why Everyone Loves This Soup
What makes this soup special is how basic ingredients create something so amazing. The touch of lemon adds brightness while rosemary brings warmth. When my children come home from school and smell this cooking, they know we're in for a cozy night.
Storing Your Soup
After my soup cools down, I put it in glass containers. It stays good in the fridge for about a week. For longer storage, I divide it into freezer boxes that are like little treasures waiting for busy days. Just heat it slowly when you want to enjoy it again.
Complete Your Meal
At my house this soup needs friends. You must have a crusty bread loaf for dipping. I'll sometimes bake quick flatbreads or toss a bright salad together. On special nights I'll make socca, that crispy chickpea bread that goes so well with the lemony broth.
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Frequently Asked Questions
- → Can I swap the beans?
- Absolutely! Cannellini, great northern, or even chickpeas work. Aim for about 4½ cups if you’re using freshly cooked beans.
- → How do I make it smoother?
- You can mash some beans while cooking to thicken it. Adding tahini will also make it creamier. Letting it sit thickens it naturally too.
- → What about more veggies?
- Sure! Stir in kale or spinach at the end for more nutrition and a pop of green. Feel free to tweak the base to your liking.
- → How long does it stay good?
- Store it in the fridge for 5-6 days or freeze for up to 3 months. It’s great for batch cooking.
- → Can I do this in an Instant Pot?
- Yes! Sauté veggies first, pressure cook on high for 3 mins, and then let it naturally release. Add tahini and lemon afterward.