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13) White Bean, Rosemary, and Lemon Crockpot Soup

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 medium onion diced
  • 2 carrots peeled and sliced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 2 sprigs fresh rosemary or 1 tsp dried
  • Zest and juice of 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • Optional: 2 cups chopped kale or spinach

Method
 

  1. Toss onion, carrots, garlic, beans, broth, water, rosemary, olive oil, salt, and pepper into the crockpot.
  2. Cook on low for 6 hours or high for 3 hours.
  3. Remove rosemary stems. Use an immersion blender to puree half the soup for creaminess, or transfer half to a blender and return.
  4. Stir in lemon zest and juice. Add kale or spinach in the last 10 minutes to wilt.
  5. Taste and adjust salt and pepper before serving.