Garlicky White Bean Soup
This creamy and garlicky white bean soup is as easy to make as it is delicious, healthy and hearty. Garlic and rosemary add spicy and smoky flavor. The soup is made with pantry ingredients and is soy-free, nut-free and gluten-free.
Servings: 6 servings
Calories: 203kcal
Equipment
- 1 Blender or immersion blender (optional)
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 cloves garlic (1 head, crushed or pressed through a garlic press)
- 2 bay leaves
- 1 medium onion (thinly sliced)
- 4 stalks celery (finely chopped)
- 1 to 2 teaspoons rosemary (Use 1 to 2 tablespoons if using fresh rosemary. Add 1 teaspoon or tablespoon at first and add more if you prefer)
- 30 ounces white beans (two 15-oz cans, all liquid drained. Or 1 cup dry white beans, cooked. Reserve cooking stock)
- Salt and ground black pepper to taste
- Juice and zest of one lemon
- 2 tablespoon parsley (chopped, for garnish)
Instructions
- Heat the olive oil and crushed garlic together in a large pot over medium low heat.
- When the garlic begins to smell fragrant and turns lightly blonde, add the bay leaves.
- Stir in the onions and celery along with a generous pinch of salt and ground black pepper. Saute until the onions turn soft, about three to four minutes. Don't let them brown.
- Stir in the rosemary.
- Add the white beans with 2 cups of cooking stock (if you cooked the beans yourself) or water or vegetable stock. Mix well, bring to a boil, then lower the heat to simmer and cook 10 minutes for the flavors to meld together.
- At this point, you can remove a cup of the soup to a blender and blend it into a smooth puree before returning it to the pot. This step is optional but it makes a really creamy soup. You can also just mash a few beans in the pot with a ladle.
- Add another cup of water or vegetable stock if the soup looks too thick. You can make this as soupy or stewy as you wish.
- Add salt and pepper as needed. Turn off heat and stir in the lemon zest and juice. Garnish with parsley and serve.
Notes
How to store and reheat white bean soup
Store in the refrigerator for up to three days. To freeze the soup, place in a freezer-safe container and freeze for up to three months. Thaw completely before reheating in a saucepan or in the microwave. Add more water or vegetable stock, if needed, to thin out the soup.
Nutrition
Calories: 203kcal | Carbohydrates: 35g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 771mg | Fiber: 8g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 5mg