Green Goddess White Bean Soup
Green Goddess White Bean Soup is a delicious, healthy, and simple soup! Made with butter beans, artichoke hearts, spinach, fresh herbs, and vegetable broth. Serve with crusty bread and a dusting of Parmesan cheese for a quick and easy meal.
Soup is the ultimate comfort food. I love making soup in my Dutch oven on cold days. Something about a stirring a delicious meal simmering on the stove with a wooden spoon just warms your soul.
A few of our household favorites include: roasted tomato and poblano soup, smoked gouda and broccoli soup, easy parmesan tomato soup, and this classic Green Goddess White Bean Soup.
A bowl of this white bean soup will fill you up and warm you up! It also freezes beautifully so feel free to double the recipe. It’s also a great recipe to use for meal prep for the busy week.
Ingredients You Need to Make this Green Goddess White Bean Soup:
- White Beans – I used butter beans in this recipe which is easy to find in the canned beans aisle at the grocery stores. However, great northern beans, navy beans, or white kidney beans will work in this soup.
- Olive oil – used for cooking the vegetables.
- Yellow onion – gives the base of the soup nice texture
- Fresh Garlic – minced garlic adds a ton of flavor.
- Vegetable broth – use your favorite store-bought box or make some homemade. You can also chicken broth as well.
- Anchovies – add an earthy flavor as well as natural salt to the soup. I promise it won’t taste fishy!
- Baby Spinach – can be fresh or frozen.
- Jarred Artichokes – adds texture to this soup.
- Herbs – fresh parsley, chives, basil are classic Green Goddess herbs. Feel free to use any kind you have in the fridge.
- Sour cream – adds a bit of creaminess to the soup.
- Kosher salt and black pepper – essential to keep the seasoning just right.
- Parmesan cheese – sprinkle of freshly grated Parmesan cheese as a garnish for the soup.
How to Make this Green Goddess White Bean Soup:
- In a large Dutch oven preheated to medium-high heat, melt the butter. Once melted add in the olive oil, onion, garlic, and anchovy filets. Stir to combine and cook until the onion has softened about 3 to 4 minutes.
- Next, add in the butter beans and vegetable broth. Bring the mixture to a boil and then simmer for about 20 to 30 minutes, stirring as needed. If you need to add more vegetable broth that’s okay!
- Add in the spinach, artichoke hearts, parsley, chives, basil, kosher salt, and black pepper. Continue to cook soup for another 5 to 10 minutes, or until everything is warmed through. Taste the soup and season with salt and black pepper again if needed.
- Remove the Dutch oven from the heat and stir in the sour cream which will give the soup a creamy texture. Divide among bowls and garnish with Parmesan cheese, and serve with crusty bread.
Serving Suggestions:
This Green Goddess White Bean Soup is a nutritious soup that can be served alongside many different dishes. Personally, I’m a big fan of the soup and salad combo.
- Salads: Grilled Romaine Salad, Buffalo Chickpea Salad, Po’boy Wedge Salad
- Sandwiches: Chipotle Fried Chicken Sandwich, Bacon & Kimchi Chicken Salad Sandwich
- Other side dishes: Sweet Potato Hummus
Frequently Asked Questions:
- Can I make this soup in the slow cooker? You bet! Follow the instructions as is and instead of adding the vegetable broth and beans to the Dutch oven, add everything to the slow cooker. Set the slow cooker on high for 1 to 2 hours or low for 3 to 4 hours. Stir in the remaining ingredients until warmed through.
- Can I substitute the spinach for kale? Absolutely. Kale, Tuscan kale, or any leafy greens would be a lovely addition.
- Can I add a pinch of red pepper flakes? Oh, yes! That would be a lovely addition of spice to this soup.
- Can I serve this with garlic bread on the side? Please do!
How to Store & Freeze Soup:
Before you store your soup, let it cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top over medium heat for best results.
This soup freezes well and is a great protein-packed meal to have in the freezer. To freeze, let the soup cool completely. Place in a freezer safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or stovetop.
More Soup Recipes to Enjoy:
Green Goddess White Bean Soup
Ingredients
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 15oz Canned butter beans, rinsed and drained
- 6 cloves Garlic, minced
- 1/2 cup Yellow onion
- 2 filets Anchovy, in olive oil, finely chopped (*optional)
- 1 12oz Jar marinated, quartered artichoke hearts
- 5 to 6 cups Vegetable broth or chicken stock
- 1 10oz Bag frozen spinanch, thawed and squeezed
- 1/4 cup Fresh chopped parsley
- 1/4 cup Fresh chopped chives
- 1/4 cup Fresh chopped basil
- 1/2 cup Sour cream
- Freshly grated Parmesan cheese, for garnish
- Kosher salt and black pepper to taste
Instructions
- In a large Dutch oven preheated to medium-high heat, melt the butter. Once melted add in the olive oil, onion, garlic, and anchovy filets (if using). Stir to combine and cook until the onion has softened about 3 to 4 minutes.
- Next, add in the butter beans and vegetable broth. Bring the mixture to a boil and then simmer for about 20 to 30 minutes, stirring as needed. If you need to add more vegetable broth that’s okay!
- Add in the spinach, artichoke hearts, parsley, chives, basil, kosher salt, and black pepper. Continue to cook soup for another 5 to 10 minutes, or until everything is warmed through. Taste the soup and season with salt and black pepper again if needed.
- Remove the Dutch oven from the heat and stir in the sour cream which will give the soup a creamy texture. Divide among bowls and garnish with Parmesan cheese, and serve with crusty bread.
