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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
  • 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

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.

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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