butter bean soup recipe

Written ByJenny Smyth Posted on
butter bean soup recipe
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The Best butter bean soup recipe

I’ve been making butter bean soup for years, and it’s a staple in our household. My kids love it, and I love how easy it is to make. The best part is that it’s incredibly versatile – you can serve it as a main course, or use it as a side dish for a family gathering. The flavor is rich and satisfying, with a deep, nutty taste that’s perfect for a cold winter’s day.

I’ve tried making it with other types of beans, but there’s just something about butter beans that makes this recipe shine. Maybe it’s the way they absorb all the flavors of the broth, or maybe it’s the way they seem to melt in your mouth as you eat them. Whatever it is, I’m hooked – and I think you will be too once you try this recipe out. I first discovered butter bean soup on a trip to Italy, where I fell in love with the creamy texture and rich flavor of this traditional Italian dish.

Since then, I’ve been experimenting with different ingredients and techniques to create my own version of this beloved recipe. One of the key techniques I’ve learned is to use a combination of chicken broth and white wine to give the soup its signature depth of flavor. It may seem like a lot of liquid, but trust me – it’s worth it in the end. The beauty of this recipe is that it’s incredibly easy to customize to your tastes.

Want to add some extra protein? Throw in some cooked sausage or bacon for an added boost of flavor. Want to make it lighter? Use less broth and more vegetables for a healthier take on this classic dish.

I love serving this soup at family gatherings – everyone always raves about the flavor and texture, and it’s so easy to make in large quantities. One thing I do want to note is that butter beans can be found in most supermarkets these days – if not in the produce section, then definitely in the canned goods aisle. Don’t be afraid to use them – they’re worth every penny.

Creamy Butter Bean Soup

Creamy Butter Bean Soup

4.8 from 1081 votes

A hearty and comforting soup made with tender butter beans, aromatic vegetables, and a creamy broth. This simple one-pot meal is perfect for a cozy weeknight dinner and packed with plant-based protein.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
4 cups vegetable broth
2 cans (15 oz each) butter beans, drained and rinsed
1 can (14 oz) diced tomatoes
1/2 cup heavy cream or coconut cream
Salt and black pepper to taste

For Garnish

2 tablespoons fresh parsley, chopped
Grated Parmesan cheese (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic, dried thyme, smoked paprika, and red pepper flakes.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Pour in the vegetable broth, butter beans, and diced tomatoes with their juices.
6Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 15 minutes until the flavors meld and the beans are tender.
7Remove the pot from the heat and use an immersion blender to puree about half of the soup until smooth, leaving some beans whole for texture.
8Alternatively, transfer 2 cups of soup to a blender, puree, and return to the pot.
9Stir in the heavy cream or coconut cream and season with salt and black pepper to taste.
10Simmer over low heat for 2 to 3 minutes until heated through, without letting it boil.
11Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.
12Serve hot with crusty bread.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a vegan version, use coconut cream instead of heavy cream and omit the Parmesan. You can also add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.

Watch Video Of How Creamy Butter Bean Soup Works

This butter bean soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting bowl of goodness after a long day.

One thing I love about this recipe is how versatile it is – you can serve it as a main course or use it as a side dish.

Plus, it reheats beautifully so you can make ahead and freeze for later.

❓ Frequently Asked Questions About Creamy Butter Bean Soup

Q: Can I use other types of beans instead of butter beans?

A: While you can experiment with other types of beans, I highly recommend sticking with butter beans for their unique texture and flavor.

Q: Is this recipe suitable for vegetarians?

A: Yes – simply omit any animal products like bacon or sausage for a vegetarian-friendly version.

Q: Can I make this recipe in advance?

A: Absolutely! This soup freezes beautifully – simply thaw overnight and reheat when needed.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I add other ingredients to customize my soup?

A: Of course! Feel free to add your favorite vegetables, herbs, or spices to make this recipe your own.

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