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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
