Servings:
pieces

Cannellini Bean Soup

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.
Prep Time:
12 min
Cook Time:
15 min
Total Time:
27 min
Ingredients (Servings: pieces)
Cannellini Beans
cans
Chickpeas
can
Veggie Stock
l
Olive Oil
tbsp
Yellow Onion
Carrot
Garlic Clove
Sprig of Fresh Rosemary
Baby Spinach
g
Lemon Zest
tsp
Lemon Juice
tbsp
Parmesan Cheese
g
Salt & Pepper to taste
Preparing In The Kitchen
  1. In a blender combine 1 can of Cannellini beans and 1 ladle of broth, blend until completely smooth. Set aside.
  2. 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.
  3. 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.
  4. Serve with crusty bread and sprinkle with more parmesan on top.
More recipes on: www.beastfeast.eu