Creamy White Bean Soup with Sage Gremolata

This vegan soup is creamy and satisfying without one bit of dairy. Garnishing it with a bright, fresh Italian herb condiment makes it extra special.

By
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
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Published January 27, 2023
Sheela Prakash
Bowl of Creamy White Bean Soup Topped with Sage Gremolata, Surrounded by Slices of Bread on the Counter, a Bowl of Sage Gremolata, and Another Bowl of Soup

Simply Recipes / Mihaela Kozaric Sebrek

Creamy doesn’t always need to equate to cream, and this totally dairy-free soup is proof. Undrained canned white beans are blended with slow-cooked aromatics and vegetable broth to result in a luscious vegan soup that’s anything but boring. While I typically like to drain and rinse canned beans, wary of any tinned flavor the liquid imparts, here that liquid lends starchy richness to the soup and the fear of off flavors dissipates with a 30 minute simmer. What makes this soup extra special is the vibrant herb garnish, called gremolata, that’s sprinkled on top right before serving. This is the perfect soup for weeknights and special occasions alike.

What Is Gremolata?

Gremolata is an Italian condiment of chopped fresh parsley, garlic, and lemon zest. It hails from the northern region of Lombardy, where it is traditionally used as a garnish for osso buco, a Milanese dish of braised veal shank. The fresh, herbaceous condiment lends welcomed brightness and contrast to the rich dish.

Here, gremolata provides the same vibrancy. This version of the condiment is a riff on the classic, however. In addition to parsley, garlic, and lemon zest, it features crumbled fried sage leaves, which lends an earthy, warming flavor profile that’s particularly fitting in these colder months. 

Two Bowls of Creamy White Bean Soup with Sage Gremolata, Surrounded by Slices of Bread on the Counter, a Bowl of Sage Gremolata, and Spoons on a Kitchen Towel

Simply Recipes / Mihaela Kozaric Sebrek

Swaps and Substitutions

Any white beans can be used to make this soup. I love meaty cannellini beans, but Great Northern or navy beans also work well. If you prefer to use beans you’ve cooked from scratch rather than canned beans, swap in 4 1/2 cups of cooked white beans with their cooking liquid. And if you don’t need to keep this soup vegan, low-sodium chicken broth can be used instead of the vegetable broth. 

You can also riff on the gremolata. Try using orange zest instead of lemon zest or swap the sage leaves for fresh rosemary needles that you’ve stripped from their stem. Just use the needles from about 5 medium sprigs, fry them in olive oil as you would the sage leaves, and coarsely chop them.

What to Serve With This Soup

You can easily turn this soup into a wholesome dinner with a side of crusty bread for dunking and salad or vegetable on the side. A few great side dish recipes to pair with white bean soup are:

More Easy Soup Recipes
Easy Tuscan Bean Soup
Stovetop Taco Soup
Creamy Pumpkin Soup With Smoked Paprika

Creamy White Bean Soup with Sage Gremolata

Prep Time 20 mins
Cook Time 40 mins
Total Time 60 mins
Servings 6 servings

While I typically like to drain and rinse canned beans, wary of any tinned flavor the liquid imparts, here that liquid lends starchy richness to the soup and the fear of off flavors dissipates with a 30 minute simmer.

Ingredients

For the soup:

  • 3 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 5 cloves garlic, roughly chopped

  • 1/4 teaspoon red pepper flakes (optional)

  • 2 cups low-sodium vegetables broth, plus more as needed 

  • 3 (14-ounce) cans white beans, such as cannellini, including liquid (see recipe note)

  • 1/2 teaspoon kosher salt, plus more to taste

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

For the gremolata and serving:

  • 3 tablespoons olive oil

  • 35 fresh sage leaves (from about 5 sprigs)

  • 1/2 cup loosely packed finely chopped fresh parsley

  • 1 clove garlic, minced

  • Finely grated zest of 1 medium lemon (about 1 tablespoon)

  • 1/8 teaspoon kosher salt

Method

  1. Cook the onion, garlic, and pepper flakes:

    Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper flakes, if using, and sauté until the onion is translucent, very soft, and pale golden, about 7-9 minutes.

    Oil, Onion, Garlic, and Paprika in a Pot for Creamy White Bean Soup with Sage Gremolata Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Aromatics Stirred in the Dutch Oven Using a Wooden Spoon for Creamy White Bean Soup Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Cooked Aromatics in a Dutch Oven with a Spoon for Creamy White Bean Soup Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
  2. Simmer the soup:

    Add the broth and all of the beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and stir to combine. Cover and bring to a boil over high heat. Uncover, reduce the heat to medium-low to maintain a gentle simmer, and simmer, uncovered, for 30 minutes, to allow the flavors to meld and the broth to reduce slightly.

    White Beans and Vegetable Broth Added to the Dutch Oven for White Bean Soup with Gremolata Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Seasoning Added to Pot of Creamy White Bean Soup

    Simply Recipes / Mihaela Kozaric Sebrek
    Seasoning Stirred into Pot of Creamy White Bean Soup

    Simply Recipes / Mihaela Kozaric Sebrek
  3. Meanwhile, make the gremolata: 

    Line a plate with paper towels. Heat the olive oil in a small saucepan over medium-high heat until a sample sage leaf sizzles immediately after its place in the oil, about 2 minutes. Add half of the sage leaves and cook, stirring once or twice, until crisp and the edges curl and turn golden-brown, 45 seconds to 1 minute. Use a slotted spoon to transfer the fried leaves to the paper towel-lined plate and repeat with the remaining leaves. Remove the saucepan from the heat and reserve the sage-frying oil. Let the fried sage leave cool for a few minutes until cool enough to handle. 

    Place the parsley, garlic, and lemon zest in a small bowl. Crumble the fried sage leaves into the bowl. Season with 1/8 teaspoon kosher salt and use a fork to combine.

    In a Sauce Pan, Sage Frying in Olive Oil for Sage Gremolata Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Fried Sage on a Paper Towel Lined Plate for Sage Gremolata

    Simply Recipes / Mihaela Kozaric Sebrek
    Bowl of Lemon Zest, Fried Sage, Parsley, Garlic, and Salt for Sage Gremolata

    Simply Recipes / Mihaela Kozaric Sebrek
    Sage Gremolata Ingredients Mixed Together Using a Fork

    Simply Recipes / Mihaela Kozaric Sebrek
  4. Blend and season the soup:

    Once the soup has simmered, remove from the heat. Use an immersion blender to blend the soup directly in the pot until smooth, adding additional broth as needed to achieve the consistency you like. (Alternatively, blend it in batches in a regular blender.) Taste and season with additional kosher salt and pepper as needed.

    Pot of Cooked Creamy White Bean Soup with a Wooden Spoon

    Simply Recipes / Mihaela Kozaric Sebrek
    Creamy White Bean Soup Blended Using an Immersion Blender

    Simply Recipes / Mihaela Kozaric Sebrek
    Creamy White Bean Soup in a Dutch Oven

    Simply Recipes / Mihaela Kozaric Sebrek
  5. Serve:

    Divide the soup into bowls. Garnish with gremolata and a generous drizzle of the reserved sage-frying oil.

  6. Store:

    Refrigerate leftovers in an airtight container for up to 5 days. Store any leftover gremolata and sage-frying oil in separate containers in the fridge, too, and let them come to room temperature on the counter while you rewarm the soup. 

    You can also freeze this white bean soup, without the gremolata, in an airtight container for up to 3 months. Defrost it in the refrigerator overnight and make the gremolata before you reheat the soup or as it’s gently simmering on the stove.

    Did you love the recipe? Leave us stars below!

    Bowl of Creamy White Bean Soup Topped with Sage Gremolata, Surrounded by Slices of Bread on the Counter, a Bowl of Sage Gremolata, and Another Bowl of Soup

    Simply Recipes / Mihaela Kozaric Sebrek
Nutrition Facts (per serving)
367 Calories
14g Fat
47g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 367
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 1031mg 45%
Total Carbohydrate 47g 17%
Dietary Fiber 10g 37%
Total Sugars 2g
Protein 15g
Vitamin C 11mg 54%
Calcium 171mg 13%
Iron 7mg 37%
Potassium 1002mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.