cookingwithcocktailrings.com
Sauté shallots
Heat a Dutch oven over medium heat. Add the olive oil and heat through then add the shallots to the pot. Sauté the shallots until golden brown, about 6 to 8 minutes. Add garlic and sauté just until fragrant.
1
Simmer soup
Add the beans, broth and red pepper flakes and bring to a boil over medium heat. Lower heat to medium-low and simmer, stirring occasionally, until the beans start to fall apart, about 15 to 20 minutes. Season with salt and let the soup cool slightly.
2
Blend soup
Either add the soup to a blender or use an immersion blender to puree the soup until completely smooth.
3
Make the gremolata
In a small bowl stir together the garlic, lemon zest, parsley and olive oil until combined. Set aside until ready to use.
4
Assemble and serve
Ladle the soup into serving bowls and serve drizzled with the gremolata. Serve hot.
4