Creamy GARLIC Butter Bean Soup | No Dairy + Gluten Free Recipe

This Creamy GARLIC Butter Bean Soup is what honest home cooking is all about. We’re talking simple everyday ingredients, a ton of great flavors, and all done in a little over 30 minutes. Serve it as a side dish next to some grilled fish or even as a main course. Either way, it’s the kind of food that will fill you with so much goodness.

To make this recipe, I used canned butter beans. If you can’t find butter beans in your area. You can use any other type of canned white beans. You can even use dried beans if you prefer. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

What gives this soup that creamy texture is blending some of the butter beans with vegetable broth. I used a hand blender. But you can also use a food processor, stand-up blender, or even a NutriBullet. You can even add the beans into a large bowl and using a potato masher or large fork, mash the beans until you get a creamy texture.

TIPS & TRICKS to Make this Recipe: You can serve this soup warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some liquid when reheating if the soup is too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH EXTRA VIRGIN OLIVE OIL

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Watch the Video Below on How to Make this Creamy GARLIC Butter Bean Soup

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Creamy GARLIC Butter Bean Soup

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 263 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 6 cloves garlic
• 2 stalks celery
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried rosemary .50 grams
• 1/2 tsp dried thyme .50 grams
• 2 1/2 cups vegetable broth 600 ml
• 2 cans butter beans 15.5 oz / 440 grams each
• 2 tsp lemon juice 10 ml
• 1 bay leaf
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Drain one of the cans of butter beans into a colander and rinse the beans under water, then add them into a tall plastic cylinder, along with 1/2 cup (120 ml) vegetable broth, using a hand blender, blend together until you get a thick creamy texture

2. Heat a large fry pan with a medium heat and add in the olive oil

3. While the oil is heating, finely chop the onion, roughly chop the garlic, and finely chop the celery

4. Add the chopped ingredients into the hot pan, mix continuously, after 4 minutes and the onions are translucent, add in the oregano, rosemary, and thyme, mix together, then add in 2 cups (480 ml) vegetable broth and the bay leaf, turn it up to a high heat and give it a gentle mix

5. In the meantime, drain the other can of butter beans into a colander and rinse the beans under water

6. Once the broth comes to a boil, add in the drained butter beans, the creamy butter bean mixture, and season with sea salt & black pepper, gently mix together until well mixed, then place a lid on the pan and lower to a low-medium heat

7. After simmering the soup for 10 minute remove the lid, add in the lemon juice and give it one final gentle mix, then remove from the heat

8. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Creamy GARLIC Butter Bean Soup

Amount Per Serving

Calories 263 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 942mg41%

Potassium 557mg16%

Carbohydrates 39g13%

Fiber 11g46%

Sugar 3g3%

Protein 12g24%

Vitamin A 337IU7%

Vitamin C 5mg6%

Calcium 72mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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