Step 1
5 minCombine 1 can of white beans and 1 cup of chicken broth in a blender and blend until smooth. Set aside.
Ingredients used:
- 2 can•white beans
- 4 cup•chicken stock

Indulge in a bowl of Lemon White Bean Chicken Soup - a perfect blend of light, refreshing flavors and hearty, nourishing ingredients. With every spoonful, enjoy the rich protein and fiber that make this soup an ultimate comfort food for any time of the day.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 45 min | Servings 6 | Serving Size 1 bowl (2 cups) | Est. Cost $15.0 |
Est. Calories 320 per serving | Carbs 40g (14%) | Protein 25g (50%) | Fats 9g (11%) | Daily Diet 2000 cal (16%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
white beans
2 can
drained and rinsed, cannellini preferred
chicken stock
4 cup
yellow onion
0.5 piece
finely chopped
carrots
2 piece
finely chopped

garlic cloves
4 clove
fresh thyme
2 sprig
chopped
fresh rosemary
3 sprig
leaves chopped
red pepper flakes
¼ tsp
salt
1 tsp
black pepper
0.5 tsp
fresh
tahini
2 tbsp
chickpeas
1 can
drained and rinsed
white beans
2 can
drained and rinsed, cannellini preferred
chicken stock
4 cup
yellow onion
0.5 piece
finely chopped
carrots
2 piece
finely chopped

garlic cloves
4 clove
fresh thyme
2 sprig
chopped
fresh rosemary
3 sprig
leaves chopped
red pepper flakes
¼ tsp
salt
1 tsp
black pepper
0.5 tsp
fresh
tahini
2 tbsp
chickpeas
1 can
drained and rinsed
shredded chicken
4 cup
lemon
1 piece
juice and zest
Parmesan cheese
0.5 cup
grated, plus more for serving
spinach
4 cup
or chopped kale
Combine 1 can of white beans and 1 cup of chicken broth in a blender and blend until smooth. Set aside.
Heat a large pot or Dutch oven with olive oil over medium heat. Add the onion and carrots and sauté until beginning to soften, about 4-5 minutes.
Stir in the garlic, fresh herbs, red pepper flakes, salt, and pepper and sauté another minute.
Stir in the tahini, whole white beans and chickpeas. Pour in the bean mixture and the remaining broth. Use less broth for a thicker soup. Bring the soup to a boil then reduce to a simmer, uncovered, for 20-25 minutes until thickened.
Stir in the lemon juice and chicken then gradually stir in the parmesan. Stir in the spinach and cook for 2-3 minutes until wilted.
Serve in bowls topped with extra Parmesan cheese and fresh black pepper!



