Creamy Bean Soup

This mixed 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.

Recipe yield 4 servings (1 cup each)

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: Mediterranean, vegan

Keyword: Creamy bean soup

Servings:

Calories: 332kcal

Author: Katia

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. Alternatively, you can use an immersion blender. Whizz until smooth and set aside. Drain the third can of beans and set aside as well.
Heat the olive oil in a large soup 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.

Notes

Salt: The recipe uses low-sodium vegetable broth as usual, but you’re welcome to use your favorite broth if you don’t keep it vegan. Make sure to add the salt accordingly since some broth can be pretty salty.

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition