Soups & Stewsbonappetit3.8
Lemony White Bean Soup
A simple Italian-leaning white bean soup recipe made with bright lemon and dried beans is unbeatable in the middle of winter. Here’s our version.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Pulse 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, wide zest strips from 1 lemon, and 6 garlic cloves, coarsely chopped, in a food processor until finely chopped.
medium onion, coarsely chopped1celery stalks, coarsely chopped2lemon, zest removed in wide strips, lemon halved1
2
Heat 3 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy large pot over medium-high. Add onion mixture, a few grinds of freshly ground black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until onion mixture is beginning to brown, 8–⏱️ 10 minutes.
. extra-virgin olive oil, plus more for drizzling3 Tbspmedium onion, coarsely chopped1Freshly ground black pepper. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Add 8 oz. dried white beans, soaked overnight, drained, and 1 quart low-sodium vegetable broth, scraping up any browned bits stuck to bottom of pot. Bring to a boil, then reduce heat and simmer until beans are tender, 1–1½ hours. Taste and season with more salt if needed. Add 2 Tbsp. unsalted butter and squeeze in juice from 1 lemon; stir to combine.
. dried white beans (such as cannellini), soaked overnight, drained8 ozquart low-sodium vegetable broth1. unsalted butter2 Tbsplemon, zest removed in wide strips, lemon halved1
4
Ladle soup into bowls and top with finely chopped parsley. Serve with toasted sourdough bread.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...