White Bean Soup with Arugula & Lemon
User Reviews
4.4
14 reviews
Good
White Bean Soup with Arugula & Lemon
Report
White Bean Soup is the perfect comfort food when you are looking for a vegetarian soup to warm you up. Filled with herbs and brightened with lemon - your family will love this one.
Share:
Ingredients
- 1 tablespoon olive oil
- 2 celery ribs diced
- 1 leek white & light green sections chopped, medium
- 1 red bell pepper seeded & chopped, medium, or orange bell pepper
- 1 carrot peeled & sliced into thin ¼-inch pieces
- 3 garlic minced, cloves
- 1 tablespoon oregano dried
- 2 rosemary leaved removed & chopped, sprigs, fresh
- 2 oregano leaves removed & chopped, springs fresh
- 2-3 thyme leaves removed & chopped, springs, fresh
- 5 cups vegetable broth low sodium
- 1 bay leaf
- 4 lemon zest using a vegetable peeler, strips
- 1 inch Parmesan rind chunk
- 15 ounces chickpeas rinsed, canned or cooked
- 15 ounces White beans rinsed, canned or cooked
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, ground
- 2 cups arugula loosely packed
- Parmesan Cheese using a vegetable peeler, for garnish, strips
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the celery, leek, bell pepper and carrot, and saute so they all begin to soften, about 5 to 6 minutes. Allow the vegetables to sweat but not turn brown – you just want them to soften.
- Add the garlic, dried oregano, rosemary, oregano and thyme, and continue to cook, stirring everything together for another minute.
- Pour in the broth and add the bay leaf, lemon zest, Parmesan rind, chickpeas and beans. Stir to combine and season to taste.
- Cover the pot with a lid, bring to a low simmer and cook for 30 minutes.
- Once done, remove the cheese rind and the lemon zest. If you prefer a creamier soup (which I do!), use an immersion blender to blend some of the soup. Alternatively, let the soup cool slightly, then ladle 2 cups of the soup into a blender or food processor, blend to a smooth consistency, then add that back into the soup. **Be sure to let the soup cool a bit and hold the lid on your blender so you don’t burn yourself or end up with soup on your ceiling.**
- Remove the soup from the heat and add the arugula. The residual heat will soften the leaves.
- Garnish with the strips of Parmesan.
Notes
- Weight Watchers Points: 2 (Freestyle SmartPoints), 8 (Points+)
- Re-published with permission from The Weeknight Mediterranean Kitchen by Samantha Ferraro.
- *Original recipe calls for 3 tablespoons of olive oil.
- **Original recipe does not call for low sodium broth, but I went this route to accommodate those watching their sodium. Feel free to use regular vegetable broth or even chicken broth.
- ***Parmesan strips not included in nutritional information.
Nutrition Information
Show Details
Serving
1.75Cups
Calories
336.1kcal
(17%)
Carbohydrates
59.4g
(20%)
Protein
14.3g
(29%)
Fat
5.3g
(8%)
Saturated Fat
0.8g
(4%)
Sodium
726.4mg
(30%)
Fiber
13.3g
(53%)
Sugar
6.2g
(12%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3361 kcal
% Daily Value*
| Serving | 1.75Cups | |
| Calories | 336.1kcal | 17% |
| Carbohydrates | 59.4g | 20% |
| Protein | 14.3g | 29% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 726.4mg | 30% |
| Fiber | 13.3g | 53% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
14 reviews
Good
Other Recipes
You'll Also Love
