Puréed White Bean Soup

Puréed White Bean Soup


What better way to ring in a healthy and happy New Year than a creamy and delicious soup? It’s perfect for all your cleansing needs, and provides a warmly nourishing antidote to cold winter days. This soup has plenty of protein and a wonderful flavor, containing iron and calcium, as well as a dash of B6 from the aromatic rosemary.

For Cleanse and Refresh

serves: 4
prep time: 15 minutes, plus overnight soaking
cook time: 1 hour


2 cups white beans

4 cups water (for soaking beans)*

1 tablespoon apple cider vinegar

2 tablespoons avocado oil

2 large shallots (about 1 cup) sliced

4 garlic cloves, chopped

6 cups stock or water

¼ cup olive oil

1 tablespoon fresh chopped rosemary

juice of 1 lemon

2 teaspoons sea salt

*omit if using canned beans


Unless using canned ones, soak the beans overnight with water and splash of apple cider vinegar. After about 8 hours, strain and rinse well. Set aside.

Heat a 4 quart sauce pot over medium heat, then add the avocado oil.

Chop and sauté the shallots for a few minutes, then add the garlic.


Cook until fragrant then add the beans.

Stir to combine, then pour in the liquid. Bring to a boil, then lower heat, cover and cook 20 minutes, or until the beans are tender. Any excess liquid can be used to help puree the soup.


Chop the rosemary.

Carefully pour the soup into a blender, blending until smooth and creamy, drizzling in the olive oil and chopped rosemary as it blends. Add a splash of lemon and season with sea salt.


Serve warm.


Recipe//Frank Giglio
Photography//Jenny Nelson