Creamy White Bean Soup with Sage Gremolata
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 5 cloves garlic cloves garlic
- 1/4 teaspoon red pepper flakes
- 2 cups vegetables broth
- 314 ounce cans white beans
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 35 sage leaves sage leaves
- 1/2 cup fresh parsley
- 1 clove garlic clove garlic
- 1 tablespoon zestlemon
- 1/8 teaspoon kosher salt
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Instructions
- 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.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- 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.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- 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.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- 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.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Divide the soup into bowls. Garnish with gremolata and a generous drizzle of the reserved sage-frying oil.
- 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? Let us know with a rating and review!,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original
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