Lemony White Bean Soup
This soup is so easy but has an elegant flavor. I make it super easy by making it in my InstaPot but you can also make it on the stove top. The addition of the whole lemon gives it a gentle lemon flavor and a pretty look. I eat the whole lemon slices and garlic cloves in the soup because they have softened and are mellow after cooking. Trust me, you will not have garlic breath after eating them. This is both filling and nutrient dense. It’s high in fiber and protein and is great with some crusty bread or topped with parsley and shaved parmesan cheese if you want to dress it up. When you are sick, this is what you want. The flavors are present but not over powering. It’s too cheap to make and to easy not to give it a try :) This post contains an affiliate link.
Ingredients:
2 cups dry white beans
6 cups water
2 bay leaves
1 medium yellow onion sliced
8 pealed whole garlic cloves
1 lemon sliced 1/4 slices
1 pinches of salt (as always with savory dishes, I use herb salt for that extra punch)
1 heaped tbsp Better Than Bouillon (or 1 cube of bouillon paste)
2 tbsp olive oil
Recipe:
Set InstaPot to saute mode and add oilive oil, onions and whole garlic cloves. Saute 2 minutes until soft.
Turn off Saute mode. Add the dry white beans, water, salt, bay leaves, bouillon and lemon slices. Cover and set to pressure cook on high 30 minutes. I use the “Beans” mode set to 30 minutes on my InstaPot.
Allow to pressure release for 10-15 minutes before removing the lid.
Serve hot on its own or with chopped parsley or parmesan. You could add a wedge of fresh lemon as well. It keeps well in the fridge for up to a week and you could also freeze it to save for a rainy day.
