Sun-Dried Tomato and White Bean Soup with Lemon Zest
A hearty, aromatic soup featuring tender white beans and plump sun-dried tomatoes, brightened with fresh lemon zest for a comforting weeknight meal. This mediterranean-inspired soups ready in about 95 minutes pairs soaked overnight dried white beans, oil-packed, chopped sun-dried tomatoes, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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 cup, soaked overnight dried white beans
- 1/4 cup, oil-packed, chopped sun-dried tomatoes
- 1, finely diced onion
- 1, grated carrot
- 2 stalks, chopped celery
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1, zest only lemon
- 1 tsp, chopped fresh rosemary
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Drain and rinse soaked beans, then simmer in 6 cups water with 1 diced onion, 1 chopped carrot, 2 stalks celery, and 2 minced garlic cloves for 45 minutes until tender. Skim off any foam.
- Step 2: Heat olive oil in a saucepan over medium heat. Sauté remaining diced onion, grated carrot, and chopped celery for 8 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Step 3: Add the cooked beans (with cooking liquid) and vegetable broth to the saucepan. Bring to a gentle simmer and cook 15 minutes to meld flavors.
- Step 4: Stir in chopped sun-dried tomatoes, lemon zest, and rosemary. Simmer uncovered for 10 minutes. Blend 1/2 of the soup with an immersion blender until smooth, then return to pot and stir gently. Season with salt and pepper to taste before serving.
Frequently asked questions
How long does Sun-Dried Tomato and White Bean Soup with Lemon Zest take to make?
Total time is about 95 minutes (20 min prep + 75 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 Sun-Dried Tomato and 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 finely diced onion from drying out.
Can I substitute ingredients in Sun-Dried Tomato and 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 Sun-Dried Tomato and White Bean Soup with Lemon Zest for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sun-Dried Tomato and 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
- ★★★★★
My whole family loved this.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
