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.
Haricot Bean & Parmesan Soup
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hours 10 minutes
- Yield: 4 servings 1x
Description
Magically turn dried haricot beans into this haricot bean soup. You can learn here how to cook haricot beans – it really isn’t difficult. Just try it!
Ingredients
- 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
Instructions
- Soak the dried haricot beans overnight. Rinse and boil them for 30 minutes or until just soft, not mushy.
- 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.
- Add the cheese and boil for another 5 minutes.
- Process the soup with a hand blender or blend the soup in a liquidizer and season.
- Serve, or set aside and reheat gently when ready to serve.
Notes
- 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.
- Category: Soup
- Method: Boil
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 2.2 g
- Sodium: 871 mg
- Fat: 11.2 g
- Saturated Fat: 6.2 g
- Carbohydrates: 10.9 g
- Fiber: 3 g
- Protein: 5.3 g
- Cholesterol: 16 mg
Keywords: haricot bean soup, how to cook haricot beans, dried haricot beans
Susan says
Michelle, this soup is as soothing to the eye as it is to the belly. Lovely photos, especially the second one. Thank you for participating!
Susan from Food Blogga 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.
Jeanne 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.
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.
Martin says
Sounds fab, will make for lunch, cheers!
Martin says
ok, made it. Wife loved it. I loved it. Thanks!
Renil M. George says
Parmesan Soup with Bean! Thank you my life.
★★★★★