Aperol-Infused White Bean Soup with Lemon Zest
Hearty, creamy soup with Aperol's bright notes cutting through earthy white beans and fresh lemon. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs cannellini beans, Aperol, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 tbsp Aperol
- 2 tbsp olive oil
- 1 (1/4 cup), finely diced shallot
- 2 cloves, minced garlic
- 2 cups vegetable broth
- 1 tsp lemon zest
- 2 tbsp, chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat olive oil in a medium pot over medium heat. Add shallot and garlic, sautéing for 3 minutes until softened and fragrant, being careful not to brown.
- Step 2: Stir in drained beans, vegetable broth, Aperol, lemon zest, salt, and black pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Step 3: Use an immersion blender to puree soup until completely smooth. For a thinner consistency, add 1/4 cup water if needed.
- Step 4: Return soup to low heat and simmer for 5 more minutes to meld flavors. Taste and adjust seasoning. Stir in 1 tbsp chopped parsley before serving.
- Step 5: Ladle into bowls and garnish with remaining parsley and a final sprinkle of lemon zest.
Frequently asked questions
How long does Aperol-Infused White Bean Soup with Lemon Zest take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Infused White Bean Soup with Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cannellini beans from drying out.
Can I substitute ingredients in Aperol-Infused White Bean Soup with Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Infused White Bean Soup with Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Infused White Bean Soup with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So refreshing and light for a winter soup. The Aperol infusion was subtle but made all the difference. Will make again for sure.
- ★★★★★
This soup was a revelation! The Aperol added the perfect subtle bitterness that balanced the beans beautifully. My family loved it at dinner.
- ★★★★★
A wonderful twist on white bean soup. The lemon zest really brightened it up, and the Aperol was a delightful surprise. Made it for a dinner party and it was a hit!
