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White bean garlic soup in a shallow ceramic bowl with lemon oil drizzle, whole beans, and golden garlic cloves

White Bean Garlic Soup with Lemon Oil

A creamy, pantry-driven white bean soup built on slow-cooked garlic and finished with a sharp lemon oil drizzle. Naturally vegan and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

Soup
  • 3 tbsp extra-virgin olive oil
  • 10 cloves (1 large head) garlic cloves, peeled and lightly smashed
  • 800 g (two 400 g cans) canned cannellini beans, drained and rinsed
  • 1 liter low-sodium vegetable broth
  • 1 fresh rosemary sprig
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp black pepper, freshly ground
Lemon Oil
  • 3 tbsp extra-virgin olive oil
  • 1 large lemon, zested and juiced
  • 1 pinch flaky sea salt

Method
 

Cook the Garlic
  1. Pour 3 tbsp olive oil into a large heavy pot over low heat. Add the smashed garlic cloves in a single layer.
  2. Cook for 10 minutes, turning the cloves occasionally, until they are golden on most sides and feel soft when pressed with a spoon. Don't rush this step over high heat or the garlic will turn bitter.
Build the Soup
  1. Add the drained cannellini beans and the rosemary sprig. Stir to coat in the garlicky oil.
  2. Using the back of a fork or a potato masher, roughly mash about half the beans directly in the pot until the mixture looks thick and uneven.
  3. Pour in the vegetable broth, add 1 tsp salt and the black pepper, and stir to combine.
  4. Bring to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally, until the soup thickens and the flavors come together. Remove and discard the rosemary sprig.
  5. Taste and adjust salt. If the soup is thicker than you like, add a splash of broth or water and stir.
Make the Lemon Oil
  1. Combine 3 tbsp olive oil, the lemon zest, and 1 tbsp lemon juice in a small bowl. Add a pinch of flaky salt and stir. Set aside until serving.
Serve
  1. Ladle the hot soup into warmed bowls. Drizzle each bowl generously with lemon oil just before serving.

Notes

The soup thickens considerably as it cools. If reheating from the fridge, add 60-100 ml of water or broth and stir over medium-low heat until it loosens to your preferred consistency.