Simple Creamy White Bean Soup with Gremolata

served creamy white bean soup with herb gremolata.

This velvety white bean soup is made by coaxing the flavor out of just a few humble and inexpensive ingredients, then served with a garnish of gremolata to brighten the flavors.

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 30

Servings

Calories 264kcal

Author Kylie Mazon-Chambers

Ingredients

For the creamy white bean soup:

3 tablespoons extra-virgin olive oil
4 medium shallots, chopped
2 cloves garlic, chopped
4 cups cooked cannellini beans
4 cups vegetable broth
½ teaspoon red pepper flakes
Kosher salt, as needed

For the gremolata:

1 clove garlic, grated
2 teaspoons lemon zest
½ cup packed flat-leaf parsley, finely chopped
¼ cup extra-virgin olive oil

US Customary - Metric

Instructions

For the creamy white bean soup:

Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat through then add the shallots to the pot. Sauté the shallots, stirring frequently until golden brown, about 6 to 8 minutes, turning down the heat if the shallots cook too fast.
Add the garlic and sauté just until fragrant. 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 to taste with salt and let the soup cool slightly.
Either add the soup to a blender or use an immersion blender to puree the soup until completely smooth.

For the gremolata:

In a small bowl stir together the garlic, lemon zest, parsley and olive oil until combined. Set aside until ready to use.

For serving:

Ladle the soup into serving bowls and serve drizzled with the gremolata. Serve hot.

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