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


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.