NOURISHING WHITE BEAN AND LEMON SOUP #vegetarian #dinner

 Feeding White Bean and Lemon Soup is a vegan, fiber-filled supper prepared in only 40 minutes. A one-pot feast ideal for make-ahead snacks or simple weeknight supper. 

This soup is a balance of generous and solid, and ideal for comfortable weeknight cooking. Two sorts of beans loan fiber and protein to make this vegan soup super satisfying. Additionally in the blend is a huge number of aromatics, splendid strokes of lemon, and woodsy notes of rosemary. Escarole adds mass to the stock, which turns out to be delicate and smooth in the wake of being stewed. What's more, to complete, Parmesan cheddar loans appetizing profundity and wealth. 

Likewise with most soups, the more it sits, the better it gets, making it an extraordinary make-ahead up-and-comer. Present with dry bread and a last prosper of cheddar, and this soup will turn into a moment family top choice.

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Ingredients

• 2 15-oz. cans Cannellini beans, rinsed and drained2 15-oz. cans Cannellini beans, rinsed and drained
• 4 cups lower-sodium vegetable broth divided4 cups lower-sodium vegetable broth divided
• 2 Tbsp. olive oil2 Tbsp. olive oil
• 1 yellow onion finely chopped1 yellow onion finely chopped
• 2 large carrots finely chopped2 large carrots finely chopped
• 1 tsp. each kosher salt and freshly cracked black pepper1 tsp. each kosher salt and freshly cracked black pepper
• 4 garlic cloves minced4 garlic cloves minced
• 1 15-oz. can chickpeas, rinsed and drained1 15-oz. can chickpeas, rinsed and drained
• 3 tsp. finely chopped fresh rosemary3 tsp. finely chopped fresh rosemary
• 1 bunch escarole roughly chopped (sub lacinato kale or chard)1 bunch escarole roughly chopped (sub lacinato kale or chard)
• Zest and juice of 1 lemonZest and juice of 1 lemon
• 1/3 cup grated Parmesan cheese plus more for garnish1/3 cup grated Parmesan cheese plus more for garnish

Instructions

1. Combine 1 can of Cannellini beans and 1 cup of broth in a blender; blend until completely smooth. Set aside.
2. Heat oil in a large stockpot or Dutch oven over medium. Add onions and carrots; 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 3 cups broth, and chopped escarole. 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 (don't add it all at once or it may clump).
4. Ladle soup into each of 6 bowls, and garnish with additional Parmesan cheese, cracked black pepper, and chopped rosemary, if desired. Serve with crusty bread.

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