Creamy White Bean Soup with Sage Gremolata

 

A velvety, sophisticated soup that uses the natural starch of white beans to create a "creamy" texture. The fried sage gremolata provides a vibrant, crunchy contrast.

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 4-6

Ingredients

The Soup

3 tbsp Extra-virgin olive oil

1 large Yellow onion or 2 leeks (white and light green parts only), finely chopped

4 cloves Garlic, minced

1 tsp Fresh thyme leaves (or ½ tsp dried)

½ tsp Red pepper flakes (optional, for a hint of heat)

3 (15-oz) cans Cannellini or Great Northern beans, rinsed and drained

4 cups Low-sodium vegetable broth (plus more for thinning)

1 Parmigiano-Reggiano rind (optional, omit for vegan)

1 tbsp Fresh lemon juice

Salt and black pepper to taste

Sage Gremolata & Garnish

3 tbsp Extra-virgin olive oil

20-25 Fresh sage leaves

½ cup Fresh Italian parsley, finely chopped

1 clove Garlic, grated or finely minced

1 tbsp Lemon zest (from 1 large lemon)

Pinch of flaky sea salt

Instructions

1. Sauté the Aromatics

Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion (or leeks) and a pinch of salt. Sauté for 7–9 minutes until soft and translucent, but not browned. Stir in the minced garlic, thyme, and red pepper flakes; cook for 1 minute until fragrant.

2. Simmer the Soup

Add the drained beans and the vegetable broth to the pot. If using a Parmesan rind, add it now. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes to allow the flavors to meld and the beans to soften further.

3. Prepare the Gremolata

While the soup simmers, heat 3 tablespoons of olive oil in a small skillet over medium-high heat. Once shimmering, add the sage leaves in a single layer. Fry for 30–60 seconds until they become dark green and crisp (don't let them turn brown/burnt).

Use a slotted spoon to transfer the sage to a paper towel-lined plate.

Keep the oil! Pour the sage-infused oil into a small bowl.

Once the fried sage is cool, crumble or finely chop it. Mix it with the parsley, grated garlic, lemon zest, and a pinch of salt.

4. Blend to Perfection

Remove the Parmesan rind from the soup. For a partially chunky texture, remove 1–2 cups of the soup and set aside. Use an immersion blender to puree the remaining soup until completely smooth. (Alternatively, transfer to a standard blender in batches). Stir the reserved whole beans back in if you kept some aside.

5. Final Seasoning

Stir in the lemon juice. Taste the soup and add salt and pepper as needed. If the soup is too thick, add a splash more broth or water.

6. Serve

Ladle the hot soup into bowls. Top each serving with a generous spoonful of the Sage Gremolata and a drizzle of the reserved sage-infused frying oil.

Tips for Success

Bean Choice: Cannellini beans are the creamiest option, but Navy beans or Great Northern beans also work beautifully.

The "Glow Up": If you aren't strictly vegan, a swirl of heavy cream or a dollop of Greek yogurt at the end adds extra luxury.

Storage: This soup tastes even better the next day. Store in the fridge for up to 5 days. Keep the gremolata in a separate airtight container.