Vegan Herbed White Bean Soup with Lemon-Garlic-Parsley Gremolata

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All Photos © Christine Elise McCarthy 2012This soup is light & delicious.  It was very easy for me to make because I had TONS of leftover herbed white beans from my Kale Fettuccine recipe HERE and a lot of frozen, leftover vegetable stock from my Very Spicy Tortilla Soup recipe HERE.If you have leftovers of these things – good for you!  You are ahead of the game. If you do not & do not care to get into a prolonged soup recipe, just use vegetarian bouillon or a pre-made vegetable stock in place of the homemade vegetable stock & use canned beans rather than dry.  That should make this soup come together very easily.

Also – I am a huge fan of both celery & parsley.  I think they get treated as unnecessary embellishments but I think they are both full of important flavor.  Go heavy with them – whenever you can.  If you eat chicken – chicken stock can be used & you can even add some cooked chicken to this – though I don’t think it needs it.


Vegan Herbed White Bean Soup with Lemon-Garlic-Parsley Gremolata


4 cups of vegetable stock (either homemade (below) or a pre-made one – or use bouillon cubes)

2 cups herbed white beans (recipe below) or TWO 15oz canned white beans – herbed as outlined below

1 TBS olive oil

1 onion diced

2-3 stalks celery – chopped

4 scallions – sliced

4 garlic cloves – minced

1 tsp black pepper

4 bay leaves


2 TBS chopped fresh parsley

fresh lemon zest

1 garlic clove per bowl of soup – pressed through a garlic press or finely minced



Heat the olive oil & saute the onion, celery, scallions and 4 garlic cloves.  Once softened – about three minutes – add the broth, peeper, white beans & bay leaves.  Bring to a boil then reduce heat & let simmer at least 20 minutes – longer if you want the flavors to really meld.  Add S&P to taste.


If the soup seems too thick – add more water or stock. 

Chop the parsley, zest a lemon.  When serving – put soup in each bowl.  Press a garlic clove & place one in the center of each bowl.  Sprinkle some fresh parsley & top with a generous pinch of lemon zest.  Serve!





Herbed White Beans


2 cups dry white beans (small ones – not large ones) – or 2 15oz cans of small white beans

1 1/2 tsp salt

1 1/2 tsp dry oregano

1 1/2 tsp dry parsley

1 1/2 tsp savory

1 1/2 tsp white pepper

1/3 cup olive oil

4 cloves garlic – sliced very thinly

4+ sprigs of fresh thyme – stems removed

4+ sprigs of fresh oregano – stems removed

S&P to taste


Put the beans & DRY spices (salt, oregano, savory, parsley, white pepper) in a large pot with enough water to cover them by at least two inches.  Bring to a boil.  Stir, then cover & lower heat to the lowest setting & simmer for at least two hours – or until the beans are tender.

In a small frying pan, heat the oil.  Add the sliced garlic, fresh thyme & oregano.  Heat for a few minutes on a medium flame – but stop before the garlic begins to change color.  With a wooden spoon, muddle the garlic & herbs into the oil by pressing down on them to release their flavors.  Remove from heat & let sit while the beans cook.

When the beans are done, drain them.  Put them in a bowl & mix in the herbed olive oil.  Set aside.




Vegetable Stock



a few carrots – chopped into big chunks

a few stalks of celery – chopped into big chunks

1/2 large russet potato – chopped into big chunks

1/2 small head cabbage – chopped into big chunks

1 large shallot – chopped into big chunks

2 jalapenos – chopped into big chunks

several sprigs of fresh Thyme

a handful of fresh cilantro

a handful of fresh sage

a handful of fresh oregano

1 tsp ground cumin

1 tsp ground coriander

Salt & pepper


Fill a large stock pot with water.  Add all the other ingredients & bring to a boil.  Reduced heat & simmer for 45-60 minutes.  Strain (through cheesecloth if you have it – but this isn’t necessary) into another pan & toss all the ingredients away.  Voila!  You will likely use 4-6 cups or more in this.  Freeze the rest in smaller containers for future use.



One thought on “Vegan Herbed White Bean Soup with Lemon-Garlic-Parsley Gremolata

  1. Pingback: Vegan Broccoli Soup with Basil oil or Gremolata | Delightful-Delicious-Delovely

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