Searching for a simple lemon bean soup recipe to make for a quick and cheap meal? Look no further than this recipe for the easiest and the creamiest lemon bean soup!
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If anything, this past year has shown us the importance of keeping a well stocked pantry. Taking inventory of pantry staples has become somewhat of a weekly ritual.
One of the heartiest staples to keep in stock are beans. I have a few cans of my favorite varieties for times I am looking to make quick and easy meals.
Not only are beans extremely versatile and easy to make, but they are also really cheap and really filling. Great for budget meals!
This post is all about beans and the easiest, creamiest, lemon bean soup recipe for the perfect quick and budget-friendly meal.
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There are so many different varieties of beans out there. Some people argue that the best tasting beans are the dry varieties. True, these are delicious, but they are quite the commitment. If you are willing and have the time, they must be soaked for hours/overnight before they can be cooked.
Cans of beans, to me, also taste great, but they are significantly less time-consuming to prepare. Canned beans are already cooked.
I always keep on hand at least two cans of the following:
- cannellini beans (white beans)
- garbanzo beans (chickpeas)
- black beans
- kidney beans (red beans)
Types Of Beans & Their Uses
Cannellini Beans
Cannellini Beans | These are large white beans that are shaped like kidneys. Sometimes they are referred to as white kidney beans or Italian kidney beans. They have a smooth creamy texture and a mild, somewhat nutty, earthy flavor. They are often used in soups and white bean chili. Lately, cannellini beans have been the trendy new ingredient in smoothie recipes to create a decadent, creamy texture with a low calorie payoff.
Garbanzo Beans
Garbanzo Beans | Common throughout the Mediterranean, chickpeas is another name for garbanzo beans. These large, round beans are packed with protein and fiber, and are one of the most versatile. They have a buttery, starchy texture with a creamy, nutty flavor. They make a great snack when seasoned and roasted until crunchy, or mashed and mixed into a hummus for dipping veggies in. They’re great in salads, pastas, and curries.
RELATED POST: The Most Delicious Coconut-Braised Chicken Thighs
Lately, I have been loving them in chicken dishes like this one by Alison Roman. Her recipes are no fail.
For more information on beans and some delicious bean recipes click here.
Black Beans
Black Beans | One of the first beans that I ever tried, black beans are still my favorite. These delicious little beans are mild, slightly sweet, creamy, and great to eat on their own or in black bean soup. I especially love black bean soup with some diced red onion and some shredded cheddar on top. They make a great side dish and taste delicious with rice. I especially like them smoky, and since they are an awesome source of protein and have a lower glycemic index number, they make amazing veggie burgers that help reduce the spike in blood sugar, post meal.
Kidney Beans
Kidney Beans | These beans are large, red, and kidney shaped. They’re full of antioxidants, protein, omega-3 fatty acids, and iron. Kidney beans have a mild flavor and are a key ingredient in chili and side dishes like three-bean salad. They’re great with rice, in tacos, on nachos, or mashed up in a yummy bean dip.
If you’re interested in more health facts about beans, check out this article.
Creamy Lemon Bean Soup
Ingredients
- 2 cans cannellini beans (in water and sea salt)
- 2 Tbsp pesto paste
- 2 Tbsp garlic paste (or about 4 cloves if using fresh)
- extra virgin olive oil
- salt
- white pepper
- garlic powder
- onion powder
- thyme
- parsley
- basil
- 4 cups water
- 1 lemon (zest and juice)
Instructions
- Drizzle some extra virgin olive oil in a skillet over medium heat. Add the pesto paste and garlic paste to the oil. Stir and simmer.
- Open the cans of beans and drain the liquid. Add the beans to the skillet and stir to coat. Season with salt, white pepper, garlic powder, onion powder, thyme, parsley, and basil. After the beans are stirred and heated through, add the water and simmer for about 10 minutes.
- Add the zest and juice of ½ the lemon (or to taste). Continue to simmer for about 5 more minutes. Then remove from heat and let cool for about 5 minutes. Add all contents of the skillet to a blender. (Add a little water if mixture is thick.) Blend until creamy.
- Add blended creamy mixture back to skillet. Stir in water as needed until soup is desired thickness. Add more seasoning to taste, parsley, basil, and a squeeze of lemon juice if needed.
- Serve immediately with some crunchy rustic croutons and a drizzle of olive oil.
Notes
*If you’re curious, in this recipe I use this pesto paste and this garlic paste.
This post was all about beans and the easiest, creamiest, lemon bean soup recipe for the perfect quick and budget-friendly meal.
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