Creamy White Bean Soup with Pomegranate Drizzle

By Marge Perry & David Bonom
This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.
  • Course: Appetizer


  • Bay Leaf
  • carrots
  • celery stalks
  • chopped fresh thyme
  • dried cannellini beans
  • Extra Virgin Olive Oil
  • fresh thyme sprigs
  • garlic cloves
  • ground black pepper
  • Onions
  • pomegranate molasses
  • Salt


  1. Drain the beans and place in a 5-quart Dutch oven with 6 cups water, smashed garlic cloves, thyme sprigs and bay leaf. Bring to a boil over medium-high heat
  2. Heat the oil in the Dutch oven over medium. Add the onions, garlic, carrots, celery and chopped thyme