Lemon, Garlic & Bean Soup
Hearty and flavorful, this soup is based on a Greek recipe. We've added spinach for color and a nutritional punch. It's a tasty take on soup as the ultimate comfort food.
Ingredients
- 2 cans Cannellini beans 15 oz each
- 3 tablespoons olive oil
- 1 yellow onion minced
- 4 garlic cloves chopped
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 cups vegetable stock
- 1 carrot thinly sliced
- 1 cup spinach chopped
- 1 Limoneira® lemon zest + juice
- Kosher salt to taste
- Pepper to taste
- 1/3 cup Parmesan grated
Instructions
Night Before
- Add the beans to a pot and cover with water. Allow them to soak overnight.
Next Day
- Drain the beans and rinse the water they’ve been soaking in.
- Now add the beans back to the pot, cover with water and bring to a boil for about 4 or 5 minutes. Remove from the heat and drain.
- In a clean soup pot, add the olive oil over a medium high setting. Saute the onions and garlic until fragrant, or about 5 minutes. Sprinkle the herbs over the vegetables, and cook for another minute or so.
- Now, add the beans and the vegetable stock, and bring to a boil. Cover and cook for about 2 hours, until the beans are tender. The time may vary depending on the size of the beans.
- Add the carrot slices, and cook for another 15 minutes or so until tender.
- When the carrots are done, turn the heat to medium-low, and add the spinach, stirring until it wilts into the soup.
- Last, add the lemon zest and juice, stirring to blend. Season to taste with salt and pepper.
- Serve topped with Parmesan.
Notes
Note: To make it a vegan dish, leave out the Parmesan garnish, or switch to a vegan grated cheese.
Tried this recipe?Let us know how it was!
