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White Bean Soup

This white bean soup is elegantly simple, wholesome and healthy. Beans are the hero of the dish, as they should be with a bean soup. It has a silky texture as well a bit of bite from the whole beans. The addition of parsley and garlic compliment, but don't over power the flavour of the bean. It is simple to make and quick to cook, a perfect after work meal.


5 tins butter beans (or other white beans, needs to be approximately 1.2kg drained weight)

3 tablespoons rapeseed oil

30g butter (to make vegan swap for an additional 2 tablespoons oil)

bunch of fresh parsely, finely chopped

2 garlic cloves, finely chopped

500ml beef stock

salt, half a teaspoon

pepper, half a teaspoon

Prep Time: 5 minutes

Cooking Time: 20 minutes

Serves: 4 People


  1. Heat the oil and butter in a large heavy bottomed pot on a medium heat, when hot, and the butter is melted, add the garlic and fry until it is starting to brown (careful not to burn it)

  2. Drain and add the beans, stir, cover with a lid and let cook for 5 minutes

  3. Scoop out about a cupful of beans and blend until smooth, add back to the pot along with the stock, parsley, salt and pepper

  4. Simmer for 5 - 10 minutes, until it is at your preferred consistency

  5. Serve with some rustic bread and enjoy!

The ingredients

Frying the garlic

Adding the beans

Scooping out some beans to blend

Adding the blended beans back, along with beef stock and parsley

The final simmer

the end result

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