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Bean and Legume Soups

White Bean Soup with Mushrooms and Sage Gremolata
This recipe was adapted for "fresh" from "Full Moon Suppers at Salt Water Farm" by Annemarie Ahearn. While gremolata, the bright and vibrant Italian condiment, is typically made with parsley, this sage variation is a perfect match for the earthy mushrooms.
3 cups dried great northern beans, soaked overnight and rinsed
1/2 yellow onion, unpeeled
9 garlic cloves
1 bay leaf
3 thyme sprigs
Kosher salt and pepper
Extra-virgin olive oil
12 sage leaves, thinly sliced
1 Tbsp. lemon zest
Red pepper flakes (optional)
8 Tbsp. unsalted butter, plus more as needed
2 large Vidalia onions, chopped
8 cups (32 oz.) chicken stock
1 lb. oyster, baby bella, or shiitake mushrooms, trimmed
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White Bean Soup with Mushrooms and Sage Gremolata

White Bean Soup with Mushrooms and Sage Gremolata

White Bean Soup with Mushrooms and Sage Gremolata
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:145 minutes
1. Add beans to a large pot and cover with water. Add yellow onion, four garlic cloves, the bay leaf, and thyme sprigs, then season very generously with salt. Bring to a boil; use a slotted spoon to skim off any foam that rises to the top. Reduce heat to medium-low and simmer gently until beans are tender, 1 to 1 1/2 hours (they should be soft but still have some structure); drain, discard onion and bay leaf, and set aside.
2. Meanwhile, mince remaining garlic cloves. Combine 2 tablespoons oil and 1/2 teaspoon minced garlic in a small saucepan and cook over medium heat until garlic is soft and fragrant. Let cool 5 minutes, then stir in sage and let cool completely. Transfer to a small bowl and stir in lemon zest and a pinch each of salt and red pepper flakes (if using) to make the gremolata; set aside.
3. When beans are cooked, melt 2 tablespoons butter in a large, heavy-bottomed pot over medium heat. Add sweet onions, season with salt, and cover. Cook, stirring frequently, until softened, about 15 minutes. Add remaining minced garlic, cover, and cook 5 more minutes. Add beans and stock and bring to simmer, then cook, stirring occasionally, 5 minutes; remove from heat.
4. Working in batches, puree beans and stock in a blender or food processor and season with salt and pepper to taste; transfer to a large bowl. (Feel free to leave some stock behind; you can always add a bit more to adjust the thickness before serving) Rinse out pot, then return soup and cover to keep warm.
5. Slice mushrooms into small pieces. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add one-third of mushrooms (or enough to form one roomy layer) and season with salt. Cook, flipping once, until mushrooms are golden brown on both sides, 6 to 8 minutes. Transfer to a large plate and repeat with remaining mushrooms and butter, seasoning with salt as you go.
6. When ready to serve, bring soup to a gentle simmer over medium-low heat and season with salt and pepper to taste, adding a bit more water or stock as needed to loosen. Divide soup among bowls and top with a spoonful of mushrooms, then sprinkle gremolata over top and drizzle with a bit of olive oil.
Source: Hannaford fresh Magazine, October - November 2020