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Here is a recipe for White Bean, Thyme and Lemon Soup. It is a recipe inspired by Italian cuisine. This version is 100% vegan and very easy to prepare. Perfect for a light and nourishing meal at the same time.
White beans, a bean that deserves to be highlighted!
White beans are not among the most glamorous vegetables. It’s is a bean just like for example chickpeas which is however absolutely trendy.
White beans are rich in protein and therefore essential when you have diet poor in or even without animal protein. They are also rich in vitamins, iron, magnesium and calcium. Thanks to its satiating effect and its fiber content, you can have a nourishing substantial dish with a relatively low calorie intake.
There are many cool recipes that use white beans! For example, I recommend trying the Yotam Ottolenghi recipe for aioli / hummus with white beans (see recipe ).
White Bean, Thyme and Lemon Soup Recipe
Ingredients
For the soup
- 400 g white beans, cooked and drained (2 cans)
- 5 stalks of celery
- 1 handful of spinach
- 3 cloves of garlic
- 2 onions
- 1 L vegetable broth
- 100 g of bread, stale bread if possible
- 6 sprigs of thyme
- 1 lemon
- Olive oil
- Salt and pepper
For the toppings
- 200 g chickpeas, drained (1 can)
- 8 Brussels sprouts
- Green tapenade, see my homemade green tapenade recipe
https://lacuisinedegeraldine.fr/en/green-tapenade-with-anchovies-and-capers
Preparation
Step 1: The garnish
Preheat the oven to 175 ° C. Drain the chickpeas and place them on a baking sheet lined with parchment paper. Wash the Brussels sprouts, cut them in half and place them on the baking sheet as well.
Add a drizzle of olive oil. Add salt and pepper. Then, bake for 20 minutes.
Step 2: The soup
Peel the onion and cut it into thin strips. Cut the celery stalks into small 2 cm cubes.
In a large saucepan, brown the onions and celery. Then press the garlic over the pan. Once the onions are slightly translucent, add the drained white beans.
Sauté for 1 minute, then pour in the vegetable broth. Add the sprigs of thyme. Add salt and pepper. Cook for 10 minutes over medium heat.
Step 3: To finish …
Finally, remove half of the soup, avoiding the sprigs of thyme but making sure that about half of the beans are present. Pour everything into a salad bowl and add the bread. Leave to infuse for a few minutes then mix everything using a blender.
Add a squeeze of lemon juice and pour the mixed soup into the main soup. Add the spinach leaves and cook for 2 minutes.
Serve the soup in a bowl, add the chickpeas and Brussels sprouts as well as a teaspoon of tapenade.
You can add a little more lemon zest and a drizzle of extra virgin olive oil for taste!
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White Bean, Thyme and Lemon Soup
Click on the hearts
Ingredients
For the soup
- 400 g white beans cooked and drained (2 cans)
- 5 stalks of celery
- 1 handful of spinach
- 3 cloves of garlic
- 2 onions
- 1 L vegetable broth
- 100 g of bread stale bread if possible
- 6 sprigs of thyme
- 1 lemon
- Olive oil
- Salt and pepper
For the toppings
- 200 g chickpeas drained (1 can)
- 8 Brussels sprouts
- Green tapenade see my homemade green tapenade recipe
Instructions
Step 1: The garnish
- Preheat the oven to 175 ° C. Drain the chickpeas and place them on a baking sheet lined with parchment paper. Wash the Brussels sprouts, cut them in half and place them on the baking sheet as well.
- Add a drizzle of olive oil. Add salt and pepper. Then, bake for 20 minutes.
Step 2: The soup
- Peel the onion and cut it into thin strips. Cut the celery stalks into small 2 cm cubes.
- In a large saucepan, brown the onions and celery. Then press the garlic over the pan. Once the onions are slightly translucent, add the drained white beans.
- Sauté for 1 minute, then pour in the vegetable broth. Add the sprigs of thyme. Add salt and pepper. Cook for 10 minutes over medium heat.
Step 3: To finish …
- Finally, remove half of the soup, avoiding the sprigs of thyme but making sure that about half of the beans are present. Pour everything into a salad bowl and add the bread. Leave to infuse for a few minutes then mix everything using a blender.
- Add a squeeze of lemon juice and pour the mixed soup into the main soup. Add the spinach leaves and cook for 2 minutes.
- Serve the soup in a bowl, add the chickpeas and Brussels sprouts as well as a teaspoon of tapenade.
- You can add a little more lemon zest and a drizzle of extra virgin olive oil for taste!