Name: Easy Butter Beans Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Tbsp. extra virgin olive oil; 1/3 cup of pancetta- finely chopped; 3 stalks of celery (1 cup) - thinly sliced; 3 garlic cloves - chopped; 1/8 tsp. red pepper flakes; 1/4 tsp. dried oregano; 1/2 tsp. salt; 2 Tbsp. chopped Sundried tomatoes in olive oil; 4 Tbsp. freshly chopped parsley or fresh basil; 1 cup water; 1 cup vegetable broth, and extra as needed; 2 cans (30 ounces) butter beans - drained and rinsed; Optional: 1/3 cup grated parmesan cheese

Jump to Recipe

A cold blast is sweeping across the country, and there’s no better way to warm up than with this Easy Butter Beans Soup! This comforting soup is packed with delicious and savory flavors. It’s made with two cans of butter beans and a few additional pantry staples. What could be better?

A white bowl filled with a butter beans and veggies soup, topped with grated Parmesan cheese.

This Easy Butter Beans Soup

This easy butter bean soup is perfect for chilly days and rainy nights. It’s both nutritious and satisfying. So why bother ordering out when it’s this simple to make?!

When the cold weather comes back, we’re always whipping up some soup in the kitchen. This recipe is not only economical, but it’s quick to prepare and packed with flavor and beneficial nutrients.

Key Ingredients for Butter Beans Soup

For this simple recipe, you will need 2 cans of butter beans, olive oil, some broth, parsley, sun-dried tomatoes, pancetta, and celery. Plus, you will need some garlic, crushed red pepper, salt, and oregano.

2 can of butter beans, 3 stalks of celery, a cup of broth, garlic cloves, seasonings, plus white bowls with other ingredients.

How To Make Butter Beans Soup

Our full printable recipe card is located at the bottom. But first, let’s run through the steps so you can understand what’s involved before you start.

SAUTE: First, in a 4 or 5-quart saucepan or Dutch oven, heat the olive oil and add the pancetta. Cook until fully cooked, about 3 to 4 minutes. Stirring occasionally.
ADD THE VEGGIES & SEASONINGS: Next, add in the following 7 ingredients: celery, garlic, red pepper, oregano, salt, fresh parsley, and sun-dried tomatoes. Stir to combine, and sauté on low heat until the celery softens, about 3 to 4 minutes.

a white Dutch oven pot with olive oil and panetta, and then seasonings, parsley and sundried tomatoes are added.

ADD THE LIQUIDS: Then pour in both the broth and water.
PREPARE THE BEANS: In the meantime, open the butter beans cans, drain, and rinse.
ADD THE BEANS: Then add the butter beans to the pot. Cover with a lid, and simmer the soup for 5 minutes more or longer until they are soft and tender. Taste and adjust the seasonings to your taste. Turn off the heat.

Broth is added to the pot with simmering veggies, beans are rinsed in the sink, then add to the pot.

5. OPTIONAL: Stir in the grated Parmesan cheese, and serve in individual soup bowls. (QUICK NOTE: Adding grated Parmesan cheese will give this soup a creamy texture and additional flavor.)

A ladle over a Dutch oven pot filled with a butter beans soup.

Helpful Variations & Tips

We love this soup because it is very versatile, and you’ll see why. Try any of these variations and make it your own:

Additional Vegetables: Before adding the butter beans, you can add additional vegetables such as sliced carrots, chopped zucchini, and chopped onions.
Add Additional Cans of Beans: If you like, add a can or two more for more servings and some to store as leftovers. Be sure to taste the soup and adjust for salt to your liking.
Add Some Fresh Greens: Toss in a handful of fresh baby spinach or fresh baby kale, at the end.
Fresh Herbs: Use fresh basil or parsley, or both, for more flavor.
The Broth: You can use vegetable or chicken broth; whatever you have on hand will work.
Make It Hearty: Add in chopped potatoes or chopped sweet potatoes. The possibilities are endless.
Don’t Have Pancetta? No worries. Leave it out totally. Or you can cook up a few strips of bacon for a delicious smoky flavor.
Want it Creamier? Add some butter (or plant-based butter) and pour in heavy cream or coconut cream, about 1/2 cup, and simmer until it thickens.

What To Serve with Butter Beans Soup

There are so many options to serve with our butter beans soup. Try any of these delicious ideas for a complete dinner.

Options To Serve as a Side Dish

We love creating soups and switching things up when we’re in the kitchen. This is a wonderful recipe for turning it into a delicious side dish or a stew.

Make It a Side Dish! Reduce the amount of broth, simmer the beans until they become creamy. And turn this recipe into an amazing “side dish.” And serve them with baked fish, chicken rollatini, or baked pork chops. YUM!
As a Stew! Allow the liquid to reduce while simmering, and serve these flavorful butter beans over a bowl of steamed rice, cooked quinoa, and maybe with a green salad for an easy dinner.

Storing and Freezing

Of course, this soup is easy to store and freeze. Wait until it cools completely before storing in a sealed container. Then keep it chilled in your refrigerator and for up to 3 to 4 days. Also, it will freeze well, and up to one month.

A spoonful of butter beans soup with veggies.

A Quick & Delicious Meal

This butter bean soup is nutritious and flavorful. So go out and get some cans of butter beans and make this recipe for lunch or dinner – you’re going to love them. ENJOY!

Easy Soup Recipes

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Easy Butter Beans Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Our Easy Butter Beans Soup is a warm and comforting soup loaded with savory flavors. It's a perfect recipe for a quick meal made with just two cans of butter beans, plus a few additional pantry staples.

Ingredients

2 Tbsp. extra virgin olive oil
1/3 cup of pancetta- finely chopped
3 stalks of celery (1 cup) - thinly sliced
3 garlic cloves - chopped
1/8 tsp. red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. salt
2 Tbsp. chopped Sundried tomatoes in olive oil
4 Tbsp. freshly chopped parsley or fresh basil
1 cup water
1 cup vegetable broth, and extra as needed
2 cans (30 ounces) butter beans - drained and rinsed
Optional: 1/3 cup grated parmesan cheese

Instructions

Heat the olive oil in a 4 or 5-quart saucepan. Add the pancetta and cook until fully cooked, about 3 to 4 minutes. Stirring occasionally.
Next, add in the following 7 ingredients: celery, garlic, red pepper, oregano, salt, fresh parsley, and sun-dried tomatoes. Stir to combine, and sauté on low heat until the celery softens, about 3 to 4 minutes.
Pour in both the broth and water.
In the meantime, open the butter beans cans, drain, and rinse. Add the beans to the pot. Cover with a lid, and simmer the soup for 5 minutes or longer until the beans are soft and tender. Taste and adjust the seasonings to your taste.
Turn off the heat. Stir in the grated Parmesan cheese, and serve in individual soup bowls. Serve with extra grated cheese at the table for serving.

Notes

Storing and Freezing:

Nutrition Information:

Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 295Total Fat: 8gCarbohydrates: 23gFiber: 3gProtein: 8,3g

Have a Delicious Day! 🙂

Thanks for stopping by…

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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