Haricot Bean & Parmesan Soup

Haricot Bean & Parmesan Soup

The reason I love soups is because they are just so versatile. Almost any ingredient can be transformed into a soup and more often that not you hit the jackpot. If not, chances are you can save your creation most of the time, by diluting it, adding salt or cream, you get the idea. Haricot beans and parmesan cheese seem like an unlikely combo but the results are astounding. The parmesan’s exquisite flavour takes this otherwise boring old bean soup to another level. On a cold winter’s night this soul-nourishing soup will warm you up in no time.

P.S. Susan from The Well Seasoned Cook is hosting a lovely event called My Legume Love Affair, so this soup will be heading her way.

Haricot Bean & Parmesan Soup
Serves 4
Preparation: 10 mins – Cooking: 1 hour

Haricot Bean & Parmesan Soup

  • 20g (¾ oz) butter
  • 15ml (1 tbsp) olive oil
  • 2 garlic cloves, finely chopped
  • ½ onion, finely chopped
  • 200g (7 oz) dried haricot beans
  • 1L (4 cups) vegetable stock
  • 30g (1 oz) parmesan cheese, grated
  1. Soak the dried haricot beans overnight. Rinse and boil them for 30 minutes or until just soft, not mushy.
  2. Melt the butter in the oil in a clean pot then add the garlic and onion and sweat for a few minutes. Add the beans and stock, bring to a boil and cook for 25 minutes.
  3. Add the cheese and boil for another 5 minutes.
  4. Process the soup with a hand blender or blend the soup in a liquidizer and season.
  5. Serve, or set aside and reheat gently when ready to serve.
Serving Suggestion

Buttered, crusty white bread on the side will do just nicely.

  • Alternatively you can use a 400g (13 oz) can of haricot beans, drain and rinse them and skip the first step of the recipe.
  • If you’re not vegetarian, you can use chicken stock instead.
  • Parmesan rind can also be used in this recipe. Simply add the rind (50g/1¾ oz) with the stock and beans in the second step but make sure to omit the third step. Remove the rind before blending the soup.

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  1. says

    I always have a bag of haricot beens in my fridge, so I’ll be giving this soup a try. I’ve roasted them and topped them with breadcrumbs and cheese, but I hadn’t thought to try a soup. Looks wonderfully warm and filling.

  2. says

    I have been meaning to make bean soup this entire winter – maybe this recipe will be the one that finally pushes me into action! I love LOVE the photos, btw.

  3. Kev says

    Hi, thanks for the recipe, I was looking up how to cook the dried beans. To make it a vege meal I added a few more ingredients – sunflower seeds, red lentils, celery, more onion, potatoes, brazil nuts and golden linseeds. And liquidized the lot. Kev.

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