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Perfect White Bean Soup

Prep Time:

10 Minutes

Cook Time:

35-45 Min. with prep.


4 Servings



About the Recipe



  • Oleavia Garlic Extra Virgin Olive Oil - 2tbsp, Plus Drizzling at the end

  • Shallot, minced - 1/3 cup

  • Garlic, minced - 1 clove

  • Vegetable Broth - 1 quart

  • Canned White Beans (cannellini, Great Northern, pinto) - 30 oz

  • Heavy Whipping Cream - 1/3 cup,

  • Pistachios - 1/4 c

  • Bread - 1 small slice

  • Salt and Pepper - To taste


  1. In a medium saucepan, heat 1 T of garlic EVOO over medium heat and add shallots and garlic. Cook until softened but not browned.

  2. Add vegetable broth and bring to a simmer. Strain beans and rinse, add to soup. Simmer for 30 minutes, stirring occasionally. Adjust seasoning as needed.

  3. Pulse pistachios and bread in a food processor until the mixture resembles a coarse crumb. Heat 1 T garlic EVOO in a small pan and toast the pistachio bread mixture until golden brown. Set aside.

  4. When the soup has been simmering for 30 minutes, blend to a smooth consistency. Return to heat and stir in the 1/3 cup of heavy cream.

  5. Serve individually with a drizzle of garlic extra virgin olive oil Oleavia, a drizzle of heavy cream, and a sprinkling of the pistachio bread topping.

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