Bean Soup Recipe UK​

This easy bean soup is a nutritious and comforting meal perfect for any day of the week. Packed with creamy cannellini beans and vibrant greens, it’s a quick dish that can be adapted with common ingredients you have on hand. Enjoy a drizzle of extra-virgin olive oil for added richness!

Ingredients Needed

• 1 large or 2 medium onions, finely chopped
• 3 garlic cloves, crushed
• 1½ tbsp chopped fresh rosemary (or 1½ tsp dried)
• 2 tbsp olive oil (plus extra-virgin olive oil for drizzling)
• 600ml (2½ cups) vegetable stock (use gluten-free and vegan stock if needed)
• 2 x 400g (14 oz) tins of cannellini beans (or other white beans), rinsed and drained
• Zest and juice of 1 medium lemon
• 150g (5 oz) cavolo nero or other leafy greens, stalks removed, leaves torn

How To Make Bean Soup

1. Cook Aromatics: Gently cook the onion, garlic, and rosemary in olive oil in a large pan over low heat for 8-10 minutes, avoiding any browning.
2. Simmer the Soup: Add the vegetable stock and two-thirds of the cannellini beans. Simmer for 10 minutes.
3. Blend: Blitz the soup until smooth (sieve for an even creamier texture if preferred). Return to the pan.
4. Add Remaining Ingredients: Stir in the remaining beans, lemon zest and juice, and the torn greens.
5. Finish and Serve: Simmer for 2-3 minutes until the greens wilt. Adjust seasoning, then drizzle with extra-virgin olive oil before serving.

Recipe Tips

• Use Fresh Herbs: For the best flavor, use fresh rosemary instead of dried. Fresh herbs enhance the taste of the soup.
• Blend for Creaminess: If you want a creamy texture, blend the soup well. For an ultra-smooth consistency, consider sieving it after blending.
• Adjust Seasoning: Always taste the soup before serving. You might need to add extra salt, pepper, or lemon juice for the best flavor.
• Try Different Greens: If you can’t find cavolo nero, other leafy greens like spinach or kale work well too. They will still provide a lovely color and nutrition.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover bean soup cool down to room temperature. After that, put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Allow the soup to cool completely, then place it in a freezer-safe container or bag. You can freeze the soup for up to 3 months. To thaw, transfer it to the fridge the night before reheating.
• Reheat: Pour the bean soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until it’s hot throughout.

Nutrition Facts

Serving Size: 1 cup (245g)

• Calories: 410
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 260mg
• Potassium: 1880mg
• Total Carbohydrate: 58g
• Dietary Fiber: 15g
• Sugars: 4g
• Protein: 22g

Try More Easy Soups:

• Salmon And Shrimp Chowder
• Roasted Tomato Soup
• Pea And Ham Soup With Mustard Croûtes
• Easy Red Pepper Soup Recipe UK​