Creamy White Bean Soup with Gremolata Recipe
Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful, herby Gremolata—a quick and easy vegan meal that's both healthy and delicious.
How to Make the Best Creamy White Bean Soup with Gremolata
This Creamy White Bean Soup with Gremolata is the ultimate comfort food for chilly days. The combination of tender leeks, aromatic rosemary, and hearty cannellini beans creates a rich, satisfying soup that’s surprisingly light and packed with plant-based protein. Blending half the soup gives it that luxuriously creamy texture without adding any cream at all.
What really sets this soup apart is the bright, zesty gremolata drizzled on top. This simple Italian condiment—made with fresh parsley, garlic, and lemon zest—adds a burst of freshness that cuts through the richness of the soup and elevates every spoonful. It’s the kind of finishing touch that transforms a simple bean soup into something truly special.
Whether you’re looking for a cozy weeknight dinner or an impressive starter for guests, this Mediterranean-inspired soup delivers on all fronts. It comes together in under an hour, is naturally vegan (when made with olive oil and vegetable broth), and tastes even better the next day as the flavors continue to meld.
Creamy White Bean Soup with Gremolata
Creamy White Bean Soup with Leeks and Rosemary drizzled with flavorful, herby Gremolata—a quick and easy vegan meal that's both healthy and delicious.
Ingredients
Soup
Gremolata
Instructions
Soup
- In a large pot, add oil or butter and sauté leeks, garlic and rosemary over medium heat for 5 minutes.
- Add carrots, celery, salt and pepper, stir around just to coat with the leeks.
- Add white beans and broth and simmer for 25 minutes or until carrots are soft.
- While the soup is simmering, make the gremolata.
- Remove half of the soup and blend the other half until smooth and creamy. Using a stand blender will get it really smooth. Combine with the remaining soup and reheat to serve.
To Serve
- Spoon the gremolata over each bowl. Start with a teaspoon and add more to taste.
Notes
- For the gremolata, combine finely chopped fresh parsley, minced garlic, lemon zest, and a drizzle of olive oil.
- Use a stand blender for the smoothest, creamiest texture.
- This soup can be made ahead and stored in the refrigerator for up to 4 days.
- For a thinner soup, add more broth when reheating.
