Lemons and soup

Aurelia Brogan
Apr 5, 2020
2 min read

Our lemon tree

Our lemon tree is so full of lemons right now and those beautiful lemons are inspiring all my cooking. The lemons are juicy and perfect in my tea, water, and today my soup and bread!

The weather is a bit gray today, perfect soup weather. After being cooped up for these past few weeks, we decided to go for a drive and I wanted to make a nice pot of healthy soup to be ready to eat when we got home. Something gluten free, using lemons, and also light. I decided to make a delicious lemony bean soup and it was just right!

Simple ingredients

Print Recipe

Tuscan Lemon White Bean Soup

Simple, light, lemony bean soup that's gluten free.

Prep Time15 mins

Cook Time25 mins

Course: Soup

Cuisine: Italian

Keyword: Cannellini bean, Gluten Free, gluten free soup, lemon, lemon bean soup, mediterranean, mediterranean soup, Simple soup, soup, tuscan bean soup, tuscan lemon, white bean soup

Servings: 4

Ingredients

1 White onion, chopped coarsely
3 Carrots, chopped coarsely
3 Garlic cloves, peeled and chopped
2 TBSP Olive Oil
1 can Cannellini beans, drained and rinsed
4 cups (or one container) chicken or vegetable broth
1/2 cup Spinach, cut in strips or pieces about 1/2-1" thick
1/2 tsp Thyme
1 Bay Leaf
2 TBSP Chopped fresh parsley (or 1 tsp dried)
1 tsp lemon zest and the juice of the half
Salt and Pepper to taste
1/4 cup white rice (optional but gives a bit of thickening)
1-2 Tbsp each fresh lemon juice and Olive Oil
1 Tbsp Freshly grated parmesan cheese

Instructions

Coarsely chop the onion and carrot. Chop garlic and cut spinach into strips or pieces about 1/2 – 1" thick.

Saute in the 2 TBSP olive oil about 3-5 minutes on medium until they begin to soften. Add garlic and saute for another minute.

Add the beans, herbs, lemon zest and 1 tsp of lemon juice, broth, rice, salt and pepper and reduce to low. Simmer 20 minutes.

Let sit for 5-10 minutes for flavors to combine and to allow soup to thicken a bit.

When ready to eat, drizzle in the remaining oil and lemon if desired and top with some grated parmesan cheese and grated pepper. Enjoy!

I thought a deliciously light gluten free bread would complement the soup. I created a recipe that has a lovely lemony rosemary flavor and is fairly simple to make. Start it before the soup– it takes about an 1 1/2 hours all in all with rise time. I’ll post the recipe soon.