White Bean Lemon Soup

November 19, 2020
Created by Heather Lieber, MS, RDN, CD
1 hour
Serves 6
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 celery rib, diced
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 tsp dried rosemary
  • 6 cups low sodium vegetable broth
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 1/2 bunch curly kale
  • 4 eggs
  • 1-2 lemons, juiced
  • 4 oz dry whole wheat pasta

In a large pot over medium-high heat, warm oil. Add onion, celery, and carrots and cook until tender, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in thyme and rosemary.

Add broth and beans and bring soup to a boil. Add pasta and return soup to a boil. Let cook until pasta is al dente, about 10 minutes.

Meanwhile, remove stems from kale and discard. Slice leaves into thin ribbons.

In a separate bowl, whisk together eggs and lemon juice. Two lemons produce a strong lemon flavor, but does lessen if soup is reheated.

Scoop out 1 cup of hot broth and very slowly incorporate into egg mixture while whisking. When combined, slowly incorporate egg mixture into soup while whisking to thicken soup without lumps.

Add kale and cook until wilted. Serve with whole wheat pita or artisan 7-grain bread from Harmons bakery.