Creamy White Bean Soup with Gremolata
Ingredients
The soup
-
2
tablespoons
olive oil or butter
-
1
large
leek
-
4
cloves
garlic
-
1
tablespoon
fresh rosemary
-
1
medium-sized
carrot
-
2
stalks
celery
-
½–1
teaspoon
salt
-
¼
teaspoon
black pepper
-
2–15
ounce cans
cannellini beans
-
3
cups
vegetable broth or chicken broth
Gremolata
Instructions
- Prepare the ingredients by chopping the leeks, garlic, carrots, and celery.
- In a pot, heat olive oil or butter and sauté leeks, garlic, and rosemary for 5 minutes.
- Add the carrots, celery, salt, and pepper, and stir to coat with the leeks.
- Incorporate the beans and broth, then simmer for 25 minutes until the carrots are soft.
- Blend half of the soup until smooth, then mix back with the remaining soup and reheat.
- Prepare the gremolata and serve it over each bowl of soup.
Nutrition Facts (estimated)
Servings
6
Calories
154
Total fat
4.9g
Total carbohydrates
25.7g
Total protein
2.3g
Sodium
529.7mg
Cholesterol
0mg
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