Pureed White Bean Soup

Yield: 12 servings
Calories: 83
Theme: Lunch
Rating:  This recipe has not been rated
Pureed White Bean Soup


  • 2 cups white beans
  • 4 cups water
  • 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • 2 large shallots (about 1 cup) sliced
  • 4 garlic cloves, chopped
  • 6 cups stock or water
  • 1/4 cup olive oil
  • 1 tbsp fresh chopped rosemary
  • Juice of 1 lemon
  • 2 tsp sea salt


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 have soaked up the water and are tender.

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.


This recipe has not been rated

Tried this recipe? Log in to DoctorOz.com to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It