Rosemary Lemon White Bean Pasta Soup
A rustic, herb-infused soup with tender beans, lemon brightness, and a velvety texture that cools the soul on chilly days. This american-inspired soups (vegetarian, gluten-free) ready in about 45 minutes pairs tablespoons olive oil, diced yellow onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 tablespoons olive oil
- 1, diced yellow onion
- 2, diced carrots
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 1 can (15 ounces), drained and rinsed cannellini beans
- 4 cups vegetable broth
- 1/4 cup, chopped fresh rosemary
- 1, zested and juiced lemon
- 8 ounces (small shells) whole wheat pasta
- 1 cup, chopped kale
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks; cook for 7-8 minutes until softened.
- Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 can cannellini beans, 4 cups vegetable broth, 1/4 cup chopped rosemary, 1 teaspoon lemon zest, and 1/2 teaspoon salt; bring to a simmer and cook for 10 minutes.
- Step 4: Add 8 ounces whole wheat pasta and cook for 8 minutes until al dente, then stir in 1 cup chopped kale and cook for 2 more minutes.
- Step 5: Remove from heat, stir in 2 tablespoons lemon juice and 1/4 teaspoon black pepper; adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary Lemon White Bean Pasta Soup take to make?
Total time is about 45 minutes (20 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 Rosemary Lemon White Bean Pasta Soup?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Rosemary Lemon White Bean Pasta Soup?
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 Rosemary Lemon White Bean Pasta Soup 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 Rosemary Lemon White Bean Pasta Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
