Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy 20-Minute Bean Soup with Lemon and Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

This Creamy Bean Soup is a comforting and hearty dish featuring a blend of pureed and whole beans simmered with fragrant garlic, herbs, and a touch of lemon juice for brightness. Perfectly seasoned and drizzled with olive oil, this soup offers a velvety texture and rich flavor that pairs wonderfully with crusty bread and optional parmesan cheese for a satisfying meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 3 cans beans (white, red, or mixed)
  • 1 ½ to 2 cups low sodium vegetable broth
  • ½ teaspoon Italian herb seasoning
  • ½ teaspoon dried rosemary
  • 1 teaspoon fine sea salt
  • ⅙ teaspoon chili flakes or black pepper
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped parsley
  • ½ tablespoon extra virgin olive oil, for drizzling

Instructions

  1. Prepare the Beans: Open two cans of beans and transfer the entire contents, including liquid, into a blender or food processor. Blend until smooth, then set aside. Drain the third can of beans and set those aside separately.
  2. Sauté Garlic: Heat 1 tablespoon of extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add minced garlic and cook for about 40 seconds until fragrant, taking care not to burn it.
  3. Combine Ingredients and Simmer: To the pot, add the pureed beans, whole drained beans, 1 ½ to 2 cups of low sodium vegetable broth (adjust for preferred soup thickness), Italian herb seasoning, dried rosemary, chili flakes or black pepper, and fine sea salt. Increase heat to bring the mixture to a gentle simmer. Cover with a lid and cook for 15 minutes, stirring occasionally to prevent sticking.
  4. Finish the Soup: Turn off the heat and stir in lemon juice and chopped fresh parsley. Drizzle with ½ tablespoon of extra virgin olive oil. Add additional black pepper if desired. Taste the soup and adjust seasoning or add a little broth or more lemon juice if you prefer a thinner or tangier consistency.
  5. Serve: Ladle the soup into bowls and serve warm with crusty bread. For a non-vegan option, sprinkle grated parmesan cheese on top. Enjoy your creamy, flavorful bean soup!

Notes

  • Using low sodium vegetable broth allows you to control the saltiness of the soup better.
  • Blending two cans of beans and adding one can whole helps maintain texture while creating creaminess.
  • You can substitute or mix types of beans to change up the flavor profile.
  • The soup can be thickened or thinned by adjusting the amount of broth and lemon juice used.
  • This soup is naturally vegan but can be made vegetarian if you add parmesan cheese as a topping.
  • Serve with crusty bread to complement the soup’s creamy texture.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://recipeteach.com/creamy-20-minute-bean-soup-with-lemon-and-herbs-recipe/