Creamy white bean soup with sage gremolata is a hearty and comforting dish that’s perfect for any season. This delicious soup combines the smooth, creamy texture of white beans with the aromatic flavors of sage and garlic, topped with a vibrant gremolata that adds a burst of freshness. It’s easy to make, packed with nutrients, and sure to become a favorite in your recipe collection.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Ingredients:
For the Soup:
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) unsweetened almond milk or other plant-based milk
- 1 bay leaf
- 1 teaspoon (2.5 grams) dried sage
- Salt and pepper, to taste
- 1 tablespoon (15 ml) lemon juice
For the Sage Gremolata:
- 1/4 cup (15 grams) fresh parsley, finely chopped
- 1 tablespoon (2.5 grams) fresh sage, finely chopped
- 1 clove garlic, minced
- 1 teaspoon (5 ml) lemon zest
- 1 tablespoon (15 ml) olive oil
- Salt and pepper, to taste
Instructions:
1. Prepare the Soup Base:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
2. Cook the Soup:
- Add the white beans, vegetable broth, almond milk, bay leaf, and dried sage to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
3. Blend the Soup:
- Remove the bay leaf from the soup.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
4. Season and Finish:
- Stir in the lemon juice and season the soup with salt and pepper to taste.
- Keep the soup warm over low heat while you prepare the gremolata.
5. Prepare the Sage Gremolata:
- In a small bowl, combine the chopped parsley, sage, minced garlic, lemon zest, olive oil, salt, and pepper. Mix well to combine.
6. Serve and Garnish:
- Ladle the creamy white bean soup into bowls.
- Top each bowl with a spoonful of sage gremolata, spreading it evenly over the surface.
7. Enjoy:
- Serve the soup warm, garnished with additional parsley or a drizzle of olive oil if desired.
Cooking Tips:
- For a richer flavor, you can use coconut milk instead of almond milk.
- If you prefer a chunkier texture, blend only half of the soup and leave the other half as is.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding more broth if needed.
Why You’ll Love This Recipe:
- Creamy and Comforting: The smooth, creamy texture of the white bean soup is both hearty and satisfying.
- Flavorful and Aromatic: The sage gremolata adds a burst of fresh, herbaceous flavor that complements the soup perfectly.
- Nutritious and Healthy: Packed with protein and fiber from the white beans, this soup is a nutritious choice for any meal.
Conclusion:
Creamy white bean soup with sage gremolata is a delicious and comforting dish that’s easy to make and full of flavor. The creamy texture of the soup paired with the vibrant, fresh gremolata makes for a delightful combination that will warm you up on any day. Perfect for lunch, dinner, or even a light snack, this soup is sure to become a staple in your kitchen. Enjoy the rich, comforting flavors and the nutritional benefits of this wonderful recipe!