Full of savory flavor this Creamy White Bean Soup with Gremolata is combined with basic ingredients that fit together in comforting perfection.  Easy to make, satisfying and healthy!  Vegan and Gluten-free.

Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful herby Gremolata- a quick and easy vegan meal. Healthy & delicious!

The root of your problem vanishes when you cherish others. ~Buddhist teaching

Creamy White Bean Soup with leeks and rosemary, drizzled with Gremolata is super easy to put together.  Simple but satisfying and healthy!

Cannellini beans turn silky and smooth when blended creating a lovely creamy base.  Savory leeks, celery and carrots add full flavor and boost up the nutrition.

Rosemary is one of the few herbs that will winter over in my yard.  Thank goodness! The piney flavor adds so much goodness to this soup.  Do you know the phrase “Rosemary for remembrance”?  Well, it is true!  Many studies have shown that it boosts cognitive function and short-term memory recall.

Serve the vegan white bean soup with this zesty gremolata recipe.  It adds the perfect balance.  Fresh parsley, garlic, lemon zest ground together and infused in olive oil.  This topping completely elevates the soup.

Ingredients in Creamy White Bean Soup

ingredients in soup

How to make Creamy White Bean Soup

chopped celery, carrot leek, garlic

Step one

Gather and prepare ingredients. Chope the leeks, garlic, carrots and celery.

sautéing leeks

Step two

Add olive oil or butter to a heavy-bottomed pot.   Sauté leeks, garlic, and rosemary over medium heat for 5 minutes.

adding veggies into leeks

Step three

Add carrots, celery, salt and pepper, stir around just to coat with the leeks.

Finished soup

Step four

Add beans and broth and simmer for 25 minutes or until carrots are soft.

immersion blending the soup

Step five

Remove half of the soup and blend the other half until smooth and creamy.  If you want it super smooth use a blender.  Combine the with the remaining soup, adjust to taste with salt and pepper. Reheat to serve.

Step six

Make the herby gremolata.

Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful herby Gremolata- a quick and easy vegan meal. Healthy & delicious!

Spoon the  Gremolata into each bowl.  Garnish with red pepper flakes if desired.

More White Bean Soup recipes you may enjoy:

Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful herby Gremolata- a quick and easy vegan meal. Healthy & delicious!

Hope this Creamy White Bean Soup brings some ease and comfort to your day!

~Tonia

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Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful herby Gremolata- a quick and easy vegan meal. Healthy & delicious!

Creamy White Bean Soup with Gremolata

  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: vegan, soup
  • Method: stovetop
  • Cuisine: Mediteranean
  • Diet: Vegan

Description

Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful, herby Gremolata– a quick and easy vegan meal. Healthy & delicious!

 


Ingredients

Scale

For the Soup

  • 2 tablespoons olive oil or butter
  • 1 large leek, 1 1/2 cups
  • 4 cloves garlic roughly chopped
  • 1 tablespoon fresh rosemary, minced
  • 1 medium-sized carrot, 1 cup chopped
  • 2 celery stalks celery, chopped small
  • 1/21 teaspoon salt
  • 1/4 teaspoon black pepper
  • 215 ounce cans cannellini beans, 3 cups, drained ( or white beans)
  • 3 cups vegetable broth or chicken broth
  • one batch Gremolatafind the Gremolata recipe here

Instructions

  1. In a large pot, add oil or butter and sauté leeks, garlic and rosemary over medium heat for 5 minutes.
  2. Add carrots, celery, salt and pepper, stir around just to coat with the leeks.
  3. Add white beans and broth and simmer for 25 minutes or until carrots are soft.
  4. While the soup is simmering, make the gremolata.
  5. Remove half of the soup and blend the other half until smooth and creamy.  (Using a stand blender will get it really smooth).  Combine the with the remaining soup and reheat to serve.
  6. Spoon the gremolata over each bowl.  Start with a teaspoon and add more to taste.

Notes

Soup will keep up to 4 days in the fridge or can be frozen.

Nutrition

  • Serving Size:
  • Calories: 154
  • Sugar: 1.8 g
  • Sodium: 529.7 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 25.7 g
  • Fiber: 2.2 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg

Keywords: white bean soup, vegan white bean soup, creamy white bean soup, white bean leek soup, white bean rosemary soup, healthy white bean soup

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Comments

  1. Perfect easy, cozy soup for a cold, rainy May (!) evening. It was quick to prepare and wonderfully flavorful. I appreciated the heartier texture from blending only half of the soup. The gremolata was perfect on top. Thank you for another winning recipe!

  2. I hope this isn’t a trade secret but how were you able to get the gremolatta in this pretty swirled pattern?

    1. If you put a few dots of the gremolatta in the soup with a spoon (thinking about the spiral shape) then take a knife or a toothpick and run through the dots connecting them in a swirl pattern. Does that make sense? Have fun!

  3. I thought I’d have tons for leftovers but we devoured this soup! The gremolata was just the perfect touch for it! Thank you!

  4. Finally made this soup tonight and it was as delicious as I thought it’d be! I’m not a vegetarian but your recipes have made me crave veggies more than ever – thanks so much!

  5. Easy, quick and oh, so, delicious! Left out the celery, otherwise followed the recipe for the soup and topping exactly. Homegrown rosemary, parsley and Meyer lemon, were key.

  6. Overall great recipe. My daughter loves carrots so I added an extra. The Gremolata can’t be skipped. Easy and worth it. I also make the sourdough no knead bread as a side. Stunning dish! I did have to add extra salt to the soup and I don’t like too much. Just a hint more.

  7. Another great recipe! Having good homemade stock makes all the difference. My grocery was out of both cannellini and white beans, so I had to use pinto beans. It still turned out great, but I did add a bit of crushed red chili to it. It didn’t turn out as pretty as the pic because of the beans, but oh well.

    1. Hi Christy, It is so true about homemade stock! I’m glad it worked out with the pinto beans.

  8. This is divine. I’ve made it twice now and am amazed how something with such simple ingredients can taste so yummy. I’ve made several recipes from this site, and they’re all good. It’s one of my favorite places to visit. Thank you!

  9. Delicious Sylvia. I made this for myself and my non-vegan husband. We were both pleased with the flavor. The gremolata really put the soup over the top!! I’ll definitely put this in my recipe rotation.

  10. Such a delicious soup, and vegetarian too! The gremolata added a great flavour note and also looked beautiful. I would eat this any night. Thanks for a great recipe!

  11. This soup was nice and creamy on a cold night! The gremolata is definately a must for the topping. We also threw in some small new potatoes that we had cooked from another meal and it was a very nice addition. This is going in our bookmarked recipes!

  12. Just made this soup and it is delicious, The Gremolata addition is fabulous . I have made many of your recipes and all are amazing
    Thank you

  13. This was a really great recipe! The gremolata added the best flavor. I made grilled cheeses with crusty artisan bread.

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