A delicious and nutritious white bean soup featuring the bright flavors of lemon and garlic, with the perfect balance of veggies and a hearty, thick texture. Simple to prepare and perfect for any home cook.
Drain the cannellini beans from the water they've soaked in overnight.
2
In a large pot, heat the extra virgin olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking until softened and golden in color.
3
Add the soaked beans and vegetable stock to the pot. Bring the mixture to a boil.
4
Reduce heat to medium-low, cover the pot with the lid slightly ajar, and simmer for about 2 hours, or until beans are completely soft and tender.
5
Add the chopped celery, chopped carrot, and season with kosher salt and freshly ground black pepper. Continue simmering, stirring occasionally, until the soup reaches a thick, rich consistency.
6
Stir in the lemon juice and zest, cooking for an additional 2 minutes.
7
Remove the soup from heat and serve with a sprinkle of freshly ground black pepper and an extra squeeze of fresh lemon, if desired.
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Health Info
Macros
15g
CARBS
22g
FAT
0g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
Nutrition Facts
PER SERVING
4 SERVINGS
377G EACH
Calories
270 kcal
13%
Carbohydrates
16 g
6%
Fat
23 g
29%
Protein
0.9 g
2%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.