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Pureed Italian White Bean Soup Recipe

This simple vegetarian and vegan white bean soup recipe is made with all fresh ingredients, but it’s necessary to make the vegetable broth from scratch in order for it to be truly all fresh. Using a homemade vegetable broth will also make this recipe gluten-free as well as vegetarian and vegan. Plan accordingly as the beans need to be soaked overnight before making this recipe. You can also get a head start and chop up the onions and celery the night before and put them in a zip-top plastic bag or airtight container in the refrigerator.

Ingredients

  • 1 cup dried cannellini beans
  • 4 tablespoons olive oil, divided
  • 1 large onion
  • 2 cloves garlic, minced
  • 1 large stalk celery, chopped
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 4 cups vegetable broth
  • Sea salt, or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice, from about 1/2 a lemon

Method

  1. Gather the ingredients.

  2. Put the beans in a bowl and cover with water. Let them soak overnight.

  3. Drain the beans, and set aside.

  4. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat.

  5. Add the onion, and cook for 5 minutes.

  6. Add the garlic, and cook for another minute.

  7. Add the beans, celery, parsley, thyme, rosemary, bay leaf, and pepper.

  8. Stir in the stock, and bring to a boil.

  9. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally.

  10. Add the salt, and allow to cool slightly.

  11. Purée the soup in a food processor, return to the pot, reheat without boiling, then add the lemon juice and the remaining olive oil just before serving.

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