This bean soup with green beans celebrates the best of both bean worlds - creamy white beans provide hearty substance while fresh green beans add color, crunch, and a boost of nutrients. It's a simple Mediterranean-inspired soup that proves healthy eating can be absolutely delicious.
The combination might seem obvious, but the contrast between the soft white beans and the crisp-tender green beans creates wonderful texture. A squeeze of lemon at the end ties everything together with brightness that makes this soup truly craveable.
The Two-Bean Approach
Using two types of beans in one soup provides variety in both texture and nutrition:
- White beans - Creamy, protein-rich, and filling
- Green beans - Crisp, vitamin-rich, and refreshing
Together they create a more interesting soup than either would alone.
Getting Perfect Green Beans
The green beans should be tender-crisp - not raw and not mushy. Here's how:
- Cut them into uniform 1-inch pieces for even cooking
- Add them only during the last 15 minutes
- They should be bright green when done
- If they turn olive-colored, they're overcooked
The Power of Lemon
Don't skip the lemon juice - it's what transforms this from a good soup to a great one. The acidity brightens all the flavors and cuts through the earthiness of the beans. Add it right at the end to preserve its fresh taste.
Make It a Complete Meal
To make this soup more substantial:
- Serve over cooked rice or quinoa
- Add crusty bread for dipping
- Top with a poached egg
- Include crumbled feta cheese
Bean Soup with Green Beans
Nutritious double-bean soup with Mediterranean herbs and fresh lemon.
Nutrition per serving
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking until softened, about 6 minutes. Add garlic and cook 1 minute until fragrant.
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Add beans and broth. Stir in white beans, vegetable broth, diced tomatoes, oregano, and basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Add green beans. Add the fresh green beans to the pot. Continue simmering for 15 minutes until green beans are tender-crisp and bright green.
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Finish and serve. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Frozen green beans: Use them directly from frozen, reduce cooking to 10 minutes.
- Don't overcook: Green beans should stay bright green and slightly crisp.
- Storage: Refrigerate up to 4 days. Green beans will soften when stored.
- Add protein: Top with feta cheese or add diced ham or chicken.
Frequently Asked Questions
Can I use frozen green beans?
Yes, frozen green beans work well. Add them directly from frozen and reduce cooking time to 10 minutes since they're partially cooked. They won't be quite as crisp as fresh but still taste great.
What type of white beans work best?
Cannellini beans are ideal for their creamy texture and mild flavor. Great Northern beans or navy beans also work well. Chickpeas can be substituted for a different texture and nuttier flavor.
How do I keep the green beans from getting mushy?
Add the green beans during the last 15 minutes of cooking. They should be tender but still have a slight bite. If you prefer them softer, cook a few minutes longer. Avoid overcooking which makes them lose color and texture.
Can I add meat to this soup?
Absolutely! Diced ham, crumbled Italian sausage, or shredded chicken all work wonderfully. Brown the meat first, then continue with the recipe. Use chicken broth instead of vegetable for extra flavor.
Why add lemon juice at the end?
The lemon juice brightens all the flavors and cuts through the earthiness of the beans. Adding it at the end preserves its fresh, bright taste. It's a Mediterranean technique that elevates simple ingredients.
