White Bean & Lemon Soup
Serves
6
Prep Time
5 minutes
Cook Time
35 minutes
Ingredients
2 x 14 oz (400 g) cans cannellini beans, rinsed, drained
2 pts (960 ml) vegetable broth, divided
2 tbsp olive oil
1 onion, finely chopped
2 large carrots, finely chopped
4 garlic cloves, minced
14 oz (400 g) can chickpeas, rinsed, drained
1 tbsp finely chopped fresh rosemary
3.5 oz (100 g) baby spinach
1 tsp black pepper
zest & juice of 1 lemon
1 oz (30 g) grated plant-based Parmesan cheese
1 tsp sea salt
Nutrition
(Per Serving)
Calories
228
Fats
8 g
Protein
10 g
Carbs
31 g
Instructions
- Combine 1 can of cannellini beans and 8 fl oz (240 ml) of broth in a blender. Blend until smooth and set aside.
- Heat the olive oil in a large pot over medium heat, add the onion and carrots, and cook for 8 minutes until softened. Add the garlic and cook for a further 1 to 2 minutes. Then add the remaining can of cannellini beans, chickpeas, and rosemary to the pot, stir to combine, and cook for 1 minute.
- Stir in the blended bean and broth mixture, remaining vegetable broth, spinach, salt, and black pepper. Bring the mixture to a boil. Then reduce to a simmer and cook, uncovered, for 20 to 25 minutes.
- Stir in the lemon zest and juice and sprinkle in the cheese, stirring continuously. Ladle the soup into bowls to serve.