This vegan white bean soup is rich, creamy, and full of savory flavors. It’s made with simple ingredients like leeks, carrots, celery, rosemary, and cannellini beans. The soup is blended until smooth and silky, and topped with a zesty gremolata made with parsley, garlic, lemon zest, and olive oil. This soup is easy to make, satisfying, and healthy. It’s gluten-free and dairy-free too!
Ingredients
- 1 leek (or onion), chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable broth or chicken broth
- 4 cups cooked cannellini beans (or 2 cans, drained and rinsed)
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper, to taste
For the gremolata:
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, heat the olive oil or butter. Add the leek, garlic, and rosemary and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
- Add the celery, carrot, salt, and pepper and stir to combine. Cook for another 5 minutes, until slightly softened.
- Add the beans and broth and bring the soup to a boil. Reduce the heat and simmer for about 25 minutes, until the carrot is tender.
- Transfer half of the soup to a blender or use an immersion blender to puree it until smooth. Return the pureed soup to the pot and stir well. Adjust the seasoning with more salt and pepper if needed.
- To make the gremolata, combine the parsley, garlic, lemon zest, olive oil, salt, and pepper in a small bowl. Mix well.
- Ladle the soup into bowls and drizzle with some gremolata. Enjoy!
