Description
A comforting and flavorful garlicky white bean soup made with sautéed garlic, onions, celery, and herbs, simmered until creamy and finished with bright lemon zest and parsley. Perfect for a nourishing, easy-to-make meal that serves six.
Ingredients
Ingredients
- 1 tbsp extra virgin olive oil
- 12 cloves garlic (1 head, crushed or pressed)
- 2 bay leaves
- 1 medium onion (thinly sliced)
- 4 stalks celery (finely chopped)
- 1 to 2 teaspoons rosemary
- 30 ounces white beans (two 15-oz cans, drained or 1 cup dry white beans, cooked, reserve cooking stock)
- Salt and ground black pepper to taste
- Juice and zest of one lemon
- 2 tbsp parsley (chopped, for garnish)
Instructions
- Heat garlic and oil: Heat the olive oil and crushed garlic together in a large pot over medium-low heat until the garlic begins to smell fragrant and turns lightly blonde.
- Add bay leaves: Stir in the bay leaves to infuse their subtle flavor into the oil and garlic.
- Sauté vegetables: Add the thinly sliced onions and chopped celery along with a generous pinch of salt and ground black pepper. Sauté gently for about three to four minutes until the onions become soft but do not brown.
- Add rosemary: Stir in one to two teaspoons of rosemary to add aromatic herb notes to the base.
- Add beans and liquid: Add the white beans along with 2 cups of cooking stock if using cooked beans, or vegetable stock or water otherwise. Mix well, bring the soup to a boil, then reduce heat to a simmer and cook for 10 minutes to meld flavors.
- Optional blending: Remove a cup of soup and blend until smooth in a blender, then return it to the pot for a creamy texture. Alternatively, mash a few beans directly in the pot with a ladle to thicken the soup.
- Adjust consistency: Add another cup of water or vegetable stock if the soup is too thick. Adjust the soup to your preferred consistency, whether soupy or stewy.
- Season and finish: Taste and add salt and pepper as needed. Turn off the heat and stir in the fresh lemon zest and lemon juice to brighten the flavors. Garnish with chopped parsley before serving.
Notes
- You can use canned or homemade cooked white beans; if using the latter, reserve and use the cooking liquid for added flavor.
- Blending part of the soup creates a creamier texture without adding dairy.
- For a vegan version, make sure to use vegetable stock or water.
- Adjust seasoning after blending as flavors can mellow.
- Serve with crusty bread for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
