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Lemon Rosemary Bean Soup

Nutrition Facts

6 Serving Per Container

Serving size 1 serving

Amount Per Serving

Calories

280

% Daily Value*
Total Fat 4.5 g 6%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 780 mg 34%
Total Carbohydrate 47 g 17%
Dietary Fiber 17 g 59%
Sugars 8 g
   Includes Added Sugars 0 g 0%
Protein 14 g
Vitamin D 0%
Calcium 25%
Iron 35%
Potassium 25%
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Servings
approx 6

Prep Time
5 minutes

Cook Time
25 minutes

Lemon Rosemary Bean Soup
Lemon Rosemary Bean Soup

Ingredients

  • 2 cans Cannellini Beans, or Kidney/Great Northern Beans, Rinsed/Drained
  • 1 can Chickpeas, Rinsed/Drained
  • 1 ½ tbsp Olive Oil
  • 32 oz Unsalted Vegetable Broth
  • 7 oz Celery and Onions, Diced
  • 4 oz Carrots, Diced
  • 4 tsp Garlic, Minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2-3 tsp Fresh Rosemary, Chopped
  • 1 bunch Lacinato Kale or Escarole, Chopped
  • Lemon, Zested & Juiced
  • ¼ cup Grated Parmesan Cheese for Garnish (Optional)
Lemon Rosemary Bean Soup

Method of Preparation

Lemon Rosemary Bean Soup - Step 1

Step 1

Blend 1 can of cannellini beans with 1 cup of broth.

Lemon Rosemary Bean Soup - Step 2

Step 2

Heat oil in a pan over medium heat. Add onions, carrots and celery and cook until softened.

 

Add garlic, salt and pepper and continue to cook for 1-2 minutes.

Lemon Rosemary Bean Soup - Step 3

Step 3

Add the remaining beans and rosemary. Stir and cook for 1 minute.

Lemon Rosemary Bean Soup - Step 4

Step 4

Stir in blended bean mixture, broth and chopped kale. Bring to a boil, reduce and simmer until thickened, about 20 minutes.

 

Remove from heat, stir in lemon juice and zest.  Garnish with grated parmesan cheese.