Can a meal be cozy? I am quite sure it can, and this is the cosiest meal of the season. Creamy white bean soup with lemon zest and parmesan is all you need this upcoming cold season.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a blender combine 1 can of Cannellini beans and 1 ladle of broth, blend until completely smooth. Set aside.
Heat up the oil in Dutch oven, add onions and carrots then 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 broth, and chopped spinach. 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.
Serve with crusty bread and sprinkle with more parmesan on top.
Preparing In The Kitchen
In a blender combine 1 can of Cannellini beans and 1 ladle of broth, blend until completely smooth. Set aside.
Heat up the oil in Dutch oven, add onions and carrots then 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 broth, and chopped spinach. 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.
Serve with crusty bread and sprinkle with more parmesan on top.
