Bean Soup

Name: Bean Soup Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: onion 1 pc; garlic 1 pc; Root vegetables 150 g; Zucchini 1 pc; Sunflower oil 1 tsp; butter 15 g; dry white wine 40 ml; Vegetable broth 800 ml; Salt 4 pinches; Pepper 3 pinches; nutmeg 3 pinches; Cayenne pepper 2 pinches; white beans 1 can; tomato paste 1 tbs; Cress some; parmesan 60 g; Pesto 4 tbs; Olive oil 1 tbs

Bean soup close-up — Bean soup made from white beans, served with pesto and parmesan.

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I will show you my bean soup recipe in this post. The fine soup always succeeds, the preparation takes less than 30 minutes.

Quick home office lunch or dinner with the family, the transition from soup to stew is flowing here. Get ideas for chowder, additions and toppings and enjoy a simple and delicious dish.

Follow me gladly in the kitchen and look over my shoulder during preparation. Have fun and good luck with the re-cooking!

Table of Contents

1. Bean Soup Recipe
2. Calories (Kcal) and Nutritional Values
3. Variations and Ideas for Bean Soup
4. Tips for the Beans
5. More Delicious Soups Recipes

1. Bean Soup Recipe

Let’s start today directly with the instructions. Below you will find the exact ingredients and step by step photos, plus a cooking video. You can send me questions via the comment function at the bottom of the page. In the further course of the article there are still ideas for the variants by season. Wish you lots of fun and good luck!

Bean Soup

Guidance from Chef Thomas Sixt

Servings 4

Calories 612

Preparation Time 10 Min.

Cook Time 25 Min.

Total Time 35 Min.

Bean soup recipe, smart instructions with basic recipes and variations of the popular soup. Detailed description and kitchen story from professional chef with step by step photos and cooking video tutorial.

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Ingredients

Bean soup
1	pc	onion
1	pc	garlic
150	g	Root vegetables (I use carrot, celery,leek)
1	pc	Zucchini
1	tsp	Sunflower oil
15	g	butter (oder Pflanzenöl (vegan))
40	ml	dry white wine (oder Prosecco)
800	ml	Vegetable broth
4	pinches	Salt
3	pinches	Pepper
3	pinches	nutmeg
2	pinches	Cayenne pepper
1	can	white beans
1	tbs	tomato paste
Decoration
	some	Cress
60	g	parmesan
4	tbs	Pesto (Basil, carrot greens, wild garlic)
1	tbs	Olive oil

Instruction

Preparation step 1

Wild garlic pesto — Fresh wild garlic pesto

Prepare pesto

Optionally, as a fine soup topping, get a pesto or make your own:

The pesto variants basil pesto, carrot green pesto and wild garlic pesto I have already added as instructions!

Preparation step 2

Ingredients bean soup — Prepared bean soup ingredients

Provide ingredients

Prepare ingredients in the kitchen. Put beans from the can on a colander and rinse under running water.

Preparation step 3

Sliced vegetables — Finely chopped vegetables on the kitchen board.

Prepare vegetables

Peel and finely dice onion and garlic, peel and finely dice carrots, finely dice leeks, optionally finely dice celery.

Preparation step 4

Cut vegetables

Prepare onions and leeks and hard vegetables in a bowl.

Finely dice the zucchini and place in a bowl.

Preparation step 5

Sweat the zucchini diced — Sweat the zucchini cubes in the pan and let them take color.

Sauté zucchini

Sauté zucchini cubes in sunflower oil over high heat with color.

Transfer the vegetable cubes from the pot into a bowl.

Preparation step 6

Sweat the vegetables — Vegetables such as onions, leeks, carrots cut into cubes in a saucepan with butter to sweat.

Sauté vegetables

Sauté the remaining vegetable cubes in the pot with the butter.

Preparation step 7

Cooking soup with — The soup with vegetables and beans when cooking.

Prepare soup

Deglaze vegetables with white wine and broth.

Season with salt, pepper, nutmeg and cayenne pepper and bring to the boil.

Cook the vegetables until firm to the bite and soft.

Preparation step 8

Boiled bean soup — Bean soup photographed in the pot,

Supplement beans

Add the drained beans to the soup and boil once.

Add the diced zucchini and tomato paste to the soup and stir.

Preparation step 9

Serve the bean soup — Served bean soup with parmesan and basil pesto.

Arrange vegetables and beans

Arrange the vegetables with a skimmer in warmed plates.

Add the soup with the ladle. Sprinkle a little grated Parmesan cheese.

Preparation step 10

Decorate and serve

Add pesto and cress to the soup and serve quickly drizzled with olive oil – bon appétit!

Video

2. Calories (Kcal) and Nutritional Values

3. Variations and Ideas for Bean Soup

You can use this soup as a basic recipe and prepare variants in the direction of stew.

Depending on the season and your personal taste, you can add ideas from the table, modify them or refine them individually:

Ingredients	Description
Various beans	White beans, black-eyed peas, quail beans
Pesto by season	Basil pesto, carrot green pesto, wild garlic pesto
Herbs variants	Chives, basil, lovage, parsley, thyme
Herb chips	Decorate fried parsley leaves or basil leaves on the soup before serving.
White truffle oil	Drizzle on real white truffle oil before serving.
Nuts and seeds	Add walnuts, almonds, pumpkin seeds as toppings.
Various oils	Drizzle pumpkin seed oil, walnut oil, argan oil, olive oil on the soup before serving.
Croutons	Toasted bread cubes with garlic and thyme as topping.
Red pepper	Sprinkle on top of the soup.
Bacon	Lay or sprinkle bacon strips and cubes on top to finish.
Tofu	Fine strips or cubes fried of smoked tofu.
Fish and seafood	Salmon cubes, North Sea shrimp, shrimps, sole rolls, poached fish
Cheese variants	Add pecorino, parmesan, scamorza grated on top of the soup.
Baked cheese	Cut feta cheese into pieces, bread it, fry it, put into the soup before serving.

The pesto variants basil pesto, carrot green pesto and wild garlic pesto I have already added as instructions!

This simple soup can be made quickly with canned beans. Please soak hard beans overnight.
Minute Cook Tip from Thomas Sixt

4. Tips for the Beans

The beans from the can are better than their reputation! Of course, you are free to use dry beans, a small selection I have photographed you below.

beans dry — Dry beans: White beans and quail beans, including black-eyed peas.

Unfortunately, for spontaneous, quick cooking, the dried beans are not suitable. Honestly, I’m a fan of the canned beans for the quick number.

Always rinse the canned beans in a sieve under cold water. The canned flavor is thus lost and the starch, which makes soup and stew sticky, we prefer to remove before preparation.

I have deliberately omitted the kidney beans here. The typical bean stew we love is Chili con Carne, I show you this rather in the vegetarian version as Chili sin Carne:

Chili sin carne, recipe for a vegetarian fiery stew

When it comes to bean stew, most people immediately think of chili con carne. The white bean stew is more delicate in taste.
Stew Tip from Chef Thomas Sixt