Quick Double Bean Soup
A hearty and flavorful bean soup featuring green beans, cannellini beans, and a zesty lemon-ginger finish. Creamy sour cream topping adds richness, making it perfect for a comforting lunch or light dinner. Its fresh, bright flavors appeal to vegetarians and bean lovers alike.
Ingredients
- 1 Tbsp. butter ⓘ
- 1 cup chopped onions ⓘ
- 1 lb. green beans, trimmed and coarsely chopped ⓘ
- 1 clove garlic, crushed through press ⓘ
- 1 1/2 cups chicken broth ⓘ
- 1 1/2 cups water
- 1 (19 oz.) can cannellini beans, rinsed and drained ⓘ
- 1 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/8 tsp. cayenne pepper ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. grated lemon zest ⓘ
- 1/4 cup sour cream ⓘ
Instructions
- Heat butter in a large saucepan over medium heat.
- Add chopped onions and cook, stirring frequently, until golden but not brown, about 8 minutes.
- Add green beans and crushed garlic; stir to coat with butter.
- Add chicken broth, water, rinsed and drained cannellini beans, salt, and peppers.
- Bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes.
- Process the soup in batches in a food processor or blender until finely pureed.
- Return the pureed soup to the saucepan and stir in grated fresh ginger and lemon zest.
- Heat through.
- Mix sour cream and pepper sauce in a small bowl.
- Stir lemon juice into the soup and adjust seasonings.
- Ladle soup into bowls and top with a dollop of the sour cream mixture.
Nutrition & Diet Analysis (per serving)
458
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).