Creamy Bean Soup
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This creamy bean soup is a super simple recipe that turns canned beans into a quick, cozy, protein-packed soup. It’s SO good and ready in just 20 minutes.
Serve with crispy Italian crostini or focaccia for a filling lunch or supper.
I know it’s officially spring, but I wanted to share another fantastic recipe for eating healthy, inexpensive, nourishing beans. And yes, you can use whatever canned beans you have on hand. It’s a no-brainer.
I love it so much because it can happen quickly on a busy weeknight. It’s super simple but SO flavorful.
The recipe requires only a few essential ingredients, such as garlic, olive oil, beans, herbs, broth, seasoning, lemon juice, parsley, and extra virgin olive oil. There is not a ton going on, just a few essential ingredients, but all the right things to create a rich and flavorful soup.
Plus, we puree part of the beans in a blender, so there’s a mix of textures: creamy soup and fluffy beans. Well, I’m all over that!
Serve it with this Italian crusty panini bread, amazing warm focaccia, or crispy croutons. Rich and light at the same time, full of plant-based protein, and so convenient, this creamy bean soup is one of those recipes that you’ll be making again and again.
List of the ingredients
- Beans of your choice
- Extra virgin olive oil
- Garlic
- Broth
- Lemon juice
- Herbs
- Salt, pepper, chili flakes (optional)
How to make creamy bean soup
Note: this is a quick description; the full recipe is at the bottom of the page)
- The recipe requires pureed beans from 2 cans and whole beans from 1 can. We combine various consistencies for a delicious overall texture.
- Heat the olive oil in a large pot or Dutch oven.
- Stir in the garlic and cook for 40 seconds.
- Add the pureed beans to the pot, along with the drained beans, broth, dried herbs, chili flakes, and seasoning. Cook for 15 minutes.
- Turn the heat off, stir in the lemon juice and parsley, and season to taste if needed.
How to serve it
Serve with your favorite bread. We also love a generous sprinkle of grated parmesan cheese. If you’re feeding children, you may want to skip the chili flakes and instead stir in some cooked short-shaped pasta or rice to make a wholesome meal that will satisfy the entire family.
And boom, dinner is on the table!
Recipe Notes
A quick look at the ingredients
Beans: This creamy bean soup recipe is great for using whatever canned beans you have in your cupboard. I prefer white and red beans, but you’re welcome to experiment. Pre-soaked and cooked dried beans would be perfect, too.
Olive oil & garlic: Two essential ingredients to build the flavor.
Broth: I usually use low-sodium vegetable broth. Your favorite broth would work fine too, but I recommend seasoning at the end, as you don’t know how salty the broth is.
Dried herbs: For convenience, I use dried herbs such as rosemary and Italian herb seasoning to add a hearty, aromatic flavor. But fresh herbs would be great, of course.
Olive oil, fresh parsley & lemon juice: These flavor boosters take this basic bean soup to the next level, adding freshness and extra flavor. I also recommend a final drizzle of extra virgin olive oil. Don’t skip it.
Salt & pepper: As usual, to bring all the flavors together.
Storage tips & leftovers
It keeps well in the refrigerator for about 4 days. It can also be frozen, which makes it a convenient meal prep meal. For best results, I recommend dividing the stew into smaller portions, allowing it to cool completely, and then transferring it to freezer-safe glass containers.
More bean soup recipes you’ll love!
- The best white bean soup
- Italian white bean soup
- Butter bean soup
- White bean and kale soup
- Lima bean soup
- Pinto bean soup
- White bean & tomato soup
You might want to check out my vegan soup recipes here and my best bean recipes here.
Let me know if you make this creamy bean soup or have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Creamy Bean Soup
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
- Open two cans of beans and transfer the content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside. Drain the third can of beans and set aside as well.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Stir in the garlic and cook for about 40 seconds until fragrant.
- Add the pureed beans, whole beans, broth (1 ½ cups or 2 if you prefer a thinner soup), dried herbs, chili flakes, and salt (I use 1 tsp salt, but make sure to season at the end if you use a different broth). Raise the heat and bring the mixture to a gentle simmer. Cover with a lid and cook for 15 minutes, stirring occasionally.
- Turn the heat off, stir in the lemon juice and fresh parsley, drizzle with extra virgin olive oil, add black pepper, and stir well. Taste and adjust the seasoning to your taste, or add more lemon juice if you wish or a touch of broth if you prefer a thinner consistency.
- Serve with crusty bread on the side and sprinkle some grated parmesan cheese if you don't keep it vegan. Enjoy.
