Nourishing White Bean and Lemon Soup

This just didn't do it for me. It may have been the veggie broth I used. It made it really dark. I also dropped half a jar of rosemary in it by accident, so that may also have been a factor. I still don't think I would have been very impressed though.

Husband loved it

This was a delicious, comforting soup and a great meal for a snowy winter day! We followed the recipe pretty much as written but used kale instead of escarole. Also added croutons on top.

Great recipe! Used chicken broth instead of veggie because that's what we had on hand. Used only lemon zest, no juice. Added parm cheese to individual servings instead of to the pot. Added a lot of salt, way more rosemary throughout cooking.

Substituted Spinach and added sweet potato, used only 1 can of cannellini beans. Easy to modify.

Recipe tastes like what you'd hope when you see the image. I didn't have any greens, worked out great. I'll carry on making it in the future.

My son made this for us, and it was delicious!! Will definitely make again. Perfect winter recipe.

Wow this was so good! I added 10 oz diced chicken because I thawed too much for dinners this week - next time I will probably use bacon or pancetta if I add meat A couple other minor alterations, I added two serrano pepper because I have a ton of them right now. Plus about half tablespoon each fresh chopped tarragon and sage, and a pinch of smoked paprika. Will definitely make this again and double it next time

Delicious soup, with a distinctive lemon flavour to it. It is absolutely fabulous with a crusty, herby bread, and quite filling, and very easy to make.

Pic is after a couple of us ate. I added two and a half cups of broth because it wouldn't have been a soup otherwise 😂 My sister said "you better make this again!" and I will - it was yummy indeed. I think the measurements for the lemon and cheese are good but I needed to add more since I also added extra broth. I bought a "baby boule" from Sprouts to serve and I'll do that next time too 😋

It's like a hug, so comforting and good.

My husband and I are HUGE soup & stew fans. I'm always looking for a new take on a soup. This is a YUMMY IN YOUR TUMMY twist on what would have been just another ok bean soup.

Really good and super lemony. Used baby spinach as I had that on hand.

Not having suggested greens, I subbed baby spinach. Reviews mentioning blandness got me to cook generous portions of both onion and carrot longer than suggested, caramelizing them for added sweetness. I used zest of a whole lemon and juice of a half, adding a bright taste that didn't overpower. Like most soups and stews, it tastes better the second day. Next time, I will double the batch and freeze some!

Surprisingly nice! I never really eat beans, yet found myself looking forward to having this for lunch a few days. I went for 3 carrots, dry rosemary, added the kale at the end as suggested in another tip. Skipped the parmesan, and served with a simple, moderately salty white cheese, from cows milk.

Great flavor in this soup. I used an immersion blender for a few seconds at the end instead of blending the beans and broth at the beginning. I also didn't add the Kale until the very end, after simmering and blending a bit. The kale cooks down in about 5 minutes. I used the juice of 2 lemons to finish it off.

Nice and easy! The hint of lemon was perfect! I didn't use fresh rosemary but instead dried. This would be excellent for a cold day!

Soup was good, but I would definitely use an extra lemon next time. Some more salt would be nice and maybe something extra to add some more flavor.

Absolutely delicious -- the lemon gives it amazing freshness that's perfect in summertime. I added ground sausage, swapped rosemary for dried oregano, and swapped the greens for chard.

This had such a great building flavor. Made our own beans and also used chard.

Fresh, lemony, herby flavour and seriously filling. I used butter beans, just because I prefer them to canelini beans. I also didn't blend the beans like it says in the instructions - happy with the resulting lemony broth, thickened by parmesan. I did a batch cook - 9 servings made approx. 6 large bowls. A delicious, springy dish. The broth was so delicious next time I might add an extra cup or two of stock (approx. 400 ml extra would probably do it).

I didn't love it, but that's probably because I had to change some things around due to the availability of ingredients. I had to use sweetheart cabbage instead of escarole or kale, and I had to use fresh thyme and a small amount of dried rosemary. Also my lemon was massive and super juicy so I only used half and it was still overpowering. Adding nutritional yeast helped round out the flavor a bit. It probably would have been better with a more flavorful leafy green like the recipe calls for.

Followed it to a T, but doubled the batch. It was delicious. Change nothing!

Used collard greens for the fresh green because it’s all I had. Accidentally burned some of the carrots but just pulled them out and moved on. Didn’t have chickpeas; so I used lentil, which probably had the biggest change on this dish but it was delicious!! My 4 year old AND my one year old had seconds and kept saying “thank you!” And “nummy!” I’m still shocked and how much they loved it. It’s very flavorful

Refreshing for the winter.

I loved the fresh lemony taste! I used kale in the recipe as well as dried rosemary since that's what I had, and it still turned out incredible!

This was really good! I think I put too much rosemary, but it was still good. I let it cook down way too much, so it wasn't really soup anymore, but there was still liquid. We got 5 servings and I put it into my calorie tracker app and it was a lot of calories, but they're good calories. My picky 16 yr old said it's a keeper!