Pureed Italian White Bean Soup Recipe
An Italian pureed white bean soup offers a fresh, satisfying, and wholesome dish that is both vegan and gluten-free.
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Instructions
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Soak beans in water overnight, then drain them.
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Heat 2 tablespoons olive oil in a large saucepan over medium heat; cook onion for 5 minutes, then add garlic and cook for 1 additional minute.
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Stir in the drained beans, celery, parsley, thyme, rosemary, bay leaf, and pepper.
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Add the stock, bring to a boil, then reduce heat and simmer covered for 1 1/2 hours until beans are tender, stirring occasionally.
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Stir in salt, then let cool slightly.
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Purée the soup in a food processor, return it to the pot, and reheat without boiling.
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Just before serving, stir in the lemon juice and remaining olive oil.