Tuscan white bean, lemon & rosemary soup
A bright, nourishing winter soup that’s warming without being heavy. White beans create a silky base, rosemary adds depth, and lemon lifts everything with gentle freshness. It’s simple, wholesome and perfect for cold evenings.
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, crushed
- 2 sprigs fresh rosemary
- Pinch chilli flakes (optional)
- 2 × 400 gram cans cannellini beans, drained and rinsed
- 5 cups vegetable stock
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, to serve
- Heat olive oil in a large pot over medium heat. Add onion, celery and carrot. Cook for 8–10 minutes until softened.
- Add garlic, rosemary and chilli flakes. Cook for 1 minute until fragrant.
- Add cannellini beans and vegetable stock. Bring to a gentle simmer and cook for 15 minutes.
- Mash a cup of beans in the pot to naturally thicken the soup.
- Stir in lemon zest and juice. Season with salt and pepper.
- Remove rosemary sprigs.
- Serve warm with fresh parsley and a drizzle of olive oil.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
