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Creamy White Bean Soup with Sage Gremolata
Creamy White Bean Soup with Sage Gremolata
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Dairy-free creamy vegan soup topped with zesty Italian herb garnish for a special touch.
Ingredients:
  • For the soup:
  • 3 tablespoons olive oil
  • 1 large yellow onion,  chopped
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups low-sodium vegetables broth, plus more as needed
  • 3 (14-ounce) cans white beans, such as cannellini, including liquid (see recipe note)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • For the gremolata and serving:
  • 35 fresh sage leaves (from about 5 sprigs)
  • 1/2 cup loosely packed finely chopped fresh parsley
  • 1 clove garlic, minced
  • Finely grated zest of 1 medium lemon (about 1 tablespoon)
  • 1/8 teaspoon kosher salt
Instructions:
  • In a large pot over medium heat, heat the olive oil. Cook the onion, garlic, and optional red pepper flakes until the onion is soft and translucent, about 7-9 minutes, until golden.
  • Simmer the soup: Incorporate the broth and all of the beans, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir well. Cover and bring to a boil over high heat, then uncover, lower the heat to medium-low, and let it gently simmer for 30 minutes to enhance the flavors and allow the broth to reduce slightly.
  • Prepare the gremolata: line a plate with paper towels. Heat olive oil in a small saucepan until a sage leaf sizzles immediately, about 2 minutes. Fry half of the sage leaves until crisp and golden-brown, about 45 seconds to 1 minute. Transfer to the plate and repeat with the rest of the leaves. Cool the fried sage leaves, then combine with parsley, garlic, lemon zest, and salt in a bowl using a fork.
  • Blend the soup until smooth using an immersion blender in the pot, adding broth as needed for desired consistency. Alternatively, blend in batches in a regular blender. Season to taste with kosher salt and pepper.
  • To serve, portion the soup into bowls and top with a flavorful gremolata and a lavish drizzle of the fragrant sage-frying oil.
  • Refrigerate any leftovers in an airtight container for up to 5 days. Store leftover gremolata and sage-frying oil in separate containers in the fridge. Bring them to room temperature while you rewarm the soup. Freeze the white bean soup, without gremolata, in an airtight container for up to 3 months. Defrost in the refrigerator overnight and prepare the gremolata before reheating the soup. Show your love for this recipe by leaving us stars!

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