Immersive Garlic Lemon White Beans: The Best Comfort Soup
A comforting Garlic Lemon White Beans soup that’s nourishing, vegan, and gluten-free, perfect for cozy dinners.
Equipment
- large pot
- immersion blender
Ingredients
For the Soup
- 1 cup dried white beans Soaked overnight or quick soak method
- 4 cups vegetable broth Homemade is preferred
- 1 medium onion Finely chopped
- 4 cloves garlic Minced
- 2 medium carrots Diced
- 2 stalks celery Diced
- 1 leaf bay leaf Remove before serving
- 1 teaspoon dried oregano Fresh herbs can be a substitution
- 2 tablespoons lemon juice Adjust to taste
- to taste salt For seasoning
- to taste pepper For seasoning
- 1/4 cup fresh parsley For garnish
Instructions
How to Make Garlic Lemon White Beans
- Soak Beans: Begin by soaking the dried white beans in water overnight for better digestibility. Alternatively, use the quick soak method: boil for 2 minutes and let them sit for 1 hour.
- Combine Ingredients: Drain and rinse the soaked beans. In a large pot, combine them with vegetable broth.
- Add Vegetables: Dice the onion, carrots, and celery, then add them to the pot along with the minced garlic, bay leaf, and dried oregano.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 1 hour, stirring occasionally.
- Blend for Creaminess: For a creamier texture, use an immersion blender to blend a portion of the soup until smooth, or transfer it to a regular blender, then return it to the pot.
- Season and Serve: Stir in the fresh lemon juice and season with salt and pepper to taste.
- Garnish Beautifully: Before serving, sprinkle fresh parsley on top.
Notes
Optional: Serve with crusty bread for a delightful meal!