NOURISHING WHITE BEAN AND LEMON SOUP
- 2 15-oz. cans Cannellini beans, rinsed and drained
- 4 cups lower-sodium vegetable broth divided
- 2 Tbsp. olive oil
- 1 yellow onion finely chopped
- 2 large carrots finely chopped
- 1 tsp. each kosher salt and freshly cracked black pepper
- 4 garlic cloves minced
- 1 15-oz. can chickpeas, rinsed and drained
- 3 tsp. finely chopped fresh rosemary
- 1 bunch escarole roughly chopped (sub lacinato kale or chard)
- Zest and juice of 1 lemon
- ⅓ 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, stirring occasionally, about 6 or 7 minutes. Add garlic, salt, and pepper; cook 2 minutes. Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine, and cook for 1 minute.
- Stir in blended bean and broth mixture, remaining 3 cups broth, and chopped escarole. Bring mixture to a boil; reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon zest and juice. Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it may clump).
- Ladle soup into each of 6 bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread.
Notes
- Freeze: Cool soup to room temperature, and then seal it a large zip-top plastic freezer bag. Lay bag flat in freezer, and freeze for up to 3 months.
- Thaw: Microwave soup in bag at 50% power for 3 to 4 minutes, or until pliable.
- Reheat: Pour soup into a saucepan and heat over medium until soup is warmed through.
Recipe by Jamie
0 Response to "NOURISHING WHITE BEAN AND LEMON SOUP"
Post a Comment