White Bean, Lemon and Parsley Soup

ROSE & IVY Journal White Bean, Lemon and Parsley Soup

I love white beans - I find them to be one of the ultimate comfort foods that is actually good for you.  When they are cooked slowly, they take on a deliciously creamy texture that I crave.  Soup weather is definitely upon us - I love making a large batch and then eating it throughout the week.  While I have made a few renditions of white bean soup (here, here and here), I love this recipe because of the brighneess thanks to the addition of the lemon and parsley.  What is your go to staple for soup? 

White Bean, Lemon & Parsley Soup

1 1/2 cups white beans, soaked overnight, or two cans of white beans

1 onion, minced

3 garlic clove, minced

3 celery stalks, diced

1 bay leaf

2 cups broth

1/2 lemon juiced

1/4 cup fresh parsley, chopped

Directions: Place beans in a cast iron pan.  Cover with water, making sure to at least with 3 inches of water. Let set overnight.  To prepare the soup, drizzle olive oil in the bottom of a soup pot, add onion, garlic, celery and bay leaf. Cook over medium heat until it becomes translucent.  Add broth, lemon juice and half of chopped parsley.  Add beans.  Cook until beans are fully cooked about 50 to 55 minutes.  Garnish with parsley before serving.   

ROSE & IVY Journal White Bean, Lemon and Parsley Soup

Styling & Photography by Alison