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