Rosemary White Bean & Lemon Soup

Reviewed by admin · Updated May 24, 2026
  • 5 min prep
  • 15 min cook
  • 20 min total
  • 4 servings
  • Beginner

A twenty-minute pantry soup that tastes like you tried much harder.

Ingredients

4
  • 2 cans cannellini beans rinsed
  • 4 cloves garlic smashed
  • 1 sprig rosemary
  • 4 cups vegetable broth
  • 1 lemon zest only

Method

  1. Warm olive oil, garlic, and rosemary in a pot until fragrant.

  2. Add beans and broth. Simmer 12 minutes. Mash a few beans for body.

  3. Discard rosemary stem. Finish with lemon zest and a drizzle of olive oil.

Pair with

About the editor

admin

Editor at Sweet Basil Thyme