Green Bean and Parmesan Soup
Savor the comforting, velvety goodness of Green Bean and Parmesan Soup, a wholesome recipe that brings together garden-fresh green beans, hearty potatoes, and the rich creaminess of Parmesan cheese. This nutrient-packed soup is blended to perfection, creating a smooth and satisfying texture enhanced by a delicate balance of garlic and onions sautéed in olive oil. Finished with a splash of milk and topped with fresh parsley, this creamy green bean soup is as nourishing as it is flavorful. Ready in just 45 minutes, it’s an ideal choice for a simple weeknight meal or a cozy starter for any occasion. Plus, it’s made with pantry-friendly ingredients, making it an effortless addition to your cooking repertoire. Warm, inviting, and utterly delicious, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 400 grams green beans
- 1 large, peeled and diced potato
- 4 cups vegetable broth
- 1 cup milk
- 1 cup, grated Parmesan cheese
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the green beans and diced potato to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the vegetables are tender.
Remove the pot from the heat and let the soup cool slightly.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend carefully, ensuring the lid is slightly ajar to allow steam to escape.
Return the soup to the pot and stir in the milk and grated Parmesan cheese.
Season with salt and black pepper to taste.
Warm the soup over low heat for 5-7 minutes, stirring occasionally, until heated through but not boiling.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 51.5 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1561 mg | 120% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4413 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
