Lemony White Bean Soup

Preperation time
15 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 15 m
Cooking time: 1 hour m
Servings: 6-8

Ingredients

  • 2 tablespoons salted butter
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 tablespoons flour (or cornstarch if you are gluten free) Can also add this as a slurry if you wish
  • 2 (32-ounce) containers chicken bone broth (or homemade bone broth)
  • 2 organic lemons, freshly squeezed
  • 1/2 cup finely grated parmesan cheese or Parmigiano Reggiano (or more)
  • 2 tablespoons olive oil
  • 3 can white beans, rinsed and drained
  • chopped fresh dill to taste
  • salt and pepper to taste
  • escarole is optional
Recipe Type:
Course:

This is a high in protein soup that is perfect for the colder weather. It’s easy to pull together because you likely have everything in close reach. The balance of the lemons with the creamy beans and salty and finely grated parmesan cheese will send your taste buds souring. You can even add a little escarole to get in some greens and give this a real-Italian flair, reminiscent of the Amalfi coast were lemons are in abundance. In this case, be sure to use Parmigiano Reggiano ~ which is made in Italy.

As with all of my soups, start by sautéing the diced onions and celery in 2 tablespoons salted butter. Cook about 6-8 minutes. Once cooked, whisk in the flour for 2 minutes. Add the bone broth, freshly squeezed lemon, parmesan cheese, olive oil, and beans and stir until combined. Last, add the chopped dill and salt and pepper to taste. For a spicy kick, add red chili flakes.

Keep the heat on low and simmer for 1 hour.

It’s a quick soup that will be loved by all. Serve with crusty sour dough, rye or pumpernickel bread.