Slow-Cooked White Bean Soup with Lemon Zest
A creamy, protein-rich soup simmered with white beans, celery, and a hint of lemon for bright, comforting flavor. This mediterranean-inspired soups ready in about 45 minutes pairs low-sodium vegetable broth, diced celery, diced carrots 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 ounces), drained and rinsed cannellini beans
- 4 cups low-sodium vegetable broth
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 2, minced garlic cloves
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, cooking for 5 minutes until softened.
- Step 2: Stir in minced garlic and dried oregano, cooking for 1 minute until fragrant.
- Step 3: Add drained cannellini beans, vegetable broth, and diced carrots. Bring to a gentle simmer.
- Step 4: Cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally, until flavors meld and vegetables are tender.
- Step 5: Remove from heat. Stir in lemon zest and fresh parsley. Taste and adjust seasoning with salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked White Bean Soup with Lemon Zest take to make?
Total time is about 45 minutes (15 min prep + 30 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 Slow-Cooked 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 low-sodium vegetable broth from drying out.
Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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.
What goes well with Slow-Cooked White Bean Soup with Lemon Zest?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
