As the weather cools, few meals feel as comforting as a steaming bowl of soup. This Veggie Bean Soup with Roasted Lemon is an easy, weeknight-friendly recipe born from a clean-out-the-fridge experiment, and it quickly became a favorite. It reheats beautifully, making it perfect for leftovers or an easy lunch the next day.
The broth is bright and savory: plenty of garlic and fresh thyme, a touch of red pepper flakes for warmth, and roasted lemon for a mellow, caramelized citrus note. Roasting the lemons softens them and concentrates their sweetness so the squeezed juice adds depth without the sharpness of raw lemon. While the soup simmers, pop halved lemons cut-side down on a baking sheet and roast until the edges caramelize — about 20–25 minutes — then squeeze when cool.
Many vegetable soups can leave you wanting more, but this version is substantial. It combines canned beans and pasta so the soup cooks quickly while delivering satisfying texture and a vegetarian-friendly complete protein. The lemon’s vitamin C also helps your body absorb nutrients like iron from the kale, so it’s both tasty and nutritious.
Because this soup comes together quickly, start with a good-quality vegetable stock — it’s the base and determines much of the final flavor. Romano beans (also labeled borlotti or cranberry beans) add creaminess and a pleasant bite; pinto beans work well as a substitute. Orecchiette is ideal since the little cups hold broth and beans, but any small pasta will do — just adjust cook time as different shapes vary.
📖 Recipe
Veggie Bean Soup with Roasted Lemon
10 minutes
20 minutes
30 minutes
6
Ingredients
- 2 lemons (each cut in half)
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 yellow onion, diced
- 3 ribs celery, diced
- 2 carrots, diced
- 6 cloves garlic, minced
- 1 teaspoon fine sea salt
- ½ teaspoon red pepper flakes
- 6 cups vegetable broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1½ cups dried orecchiette (or similar small pasta; gluten-free if needed)
- 1 (15 oz) can romano beans, rinsed (or borlotti/cranberry; substitute pinto if needed)
- 1 bunch lacinato kale, thinly sliced
- Black pepper, to taste
- Chopped flat-leaf parsley for garnish
- Crusty bread for serving (optional)
Instructions
- Preheat: Position a rack in the lower third of the oven and preheat to 475°F (245°C).
- Roast lemons: Place lemon halves cut-side down on a baking sheet and roast on the lower rack until the cut edges are golden, about 20–25 minutes. Set aside to cool.
- Start the soup: Heat grapeseed oil in a large pot over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add celery and carrots and cook until they begin to soften, about 5 more minutes. Stir in the minced garlic, salt, and red pepper flakes and cook until fragrant, about 1 minute. Add the vegetable broth, thyme sprigs, and bay leaves. Cover and bring to a boil.
- Cook pasta in the soup: Add the pasta to the boiling broth and stir. Cook uncovered for about 3 minutes less than the package recommends. Add the rinsed beans and continue cooking until the pasta is al dente.
- Finish: Remove and discard the thyme stems and bay leaves. Stir in the sliced kale until wilted, then remove the pot from the heat. Carefully squeeze the roasted lemons to yield about 1/4 cup juice, removing any seeds, and stir the juice into the soup. Taste and adjust black pepper and salt as needed. Garnish with chopped parsley and serve with the remaining lemon halves and crusty bread if desired.
Notes
- Red pepper flakes: Reduce or omit if you prefer less heat.
- Vegetable stock: Use a flavorful vegetable stock since it forms the base of the soup.
- Romano beans: Also labelled borlotti or cranberry beans; pinto or kidney beans are acceptable substitutes.
Nutrition
Carbohydrates: 28 g |
Protein: 6 g |
Fat: 3 g |
Sodium: 925 mg |
Fiber: 3 g |
Vitamin C: 69 mg
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