Garlicky Green Bean & Parmesan Soup

Garlicky Green Bean & Parmesan Soup

Welcome to May!  The weather is slowly getting warmer and the first of my daffodils have blossomed and I am sure my tulips (my absolute favorite) aren’t far behind.  I have been busy working up the soil in my garden and planting a few Spring vegetables.  I like to bring as much fresh food to the dinner table as possible, and when my garden is in full swing, I love cooking with the fresh food that our family grew.  Have you been busy outdoors?  What are your favorite flowers or plants in bloom right now?

I haven’t planted my beans in the garden yet, but since this month is a busy one, I was on a mission to find a simple soup to make that had some pretty Spring color to it.  I was given The Soup Bible cookbook as a gift a few years ago and I kind of forgot it was on our bookshelf.  I was organizing books the other day and stumbled upon it again.  I can’t believe I forgot about it!  It’s a wonderful book, with a ton of soup recipes, complete with big, beautiful photos.  I found a green bean soup that looked simple, so I slightly adapted it into my own recipe.  This flavorful Garlicky Green Bean & Parmesan Soup was even better than I had hoped.  I didn’t have fresh green beans on hand, so I used a bag of extra fine green beans that I had in the freezer.  Super convenient!  The beans and fresh garlic were then sauteed in butter and a little olive oil, simmered in vegetable broth, pureed in the blender and then warmed with cream, Parmesan and Romano cheeses.  I topped my soup with a little extra cheese because I think more cheese always makes everything better!  My whole family loved this soup- even the children, and I served it with a hearty loaf of whole wheat french bread for a satisfying week night dinner.  This has become one of my favorite soups and I will be making again very soon!  If you are looking for a pretty and simple meal this Spring, give this one a try!

Garlicky Green Bean & Parmesan Soup


  • 1 (16 oz.) bag extra fine green beans or fresh beans
  • 2 large cloves of garlic, minced
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. extra virgin olive oil
  • 4 cups vegetable broth (you may also use chicken broth)
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Romano cheese
  • 1/2 cup half and half or heavy cream for a richer taste
  • 1/4 Tbsp. - 1/2 Tbsp. sea salt
  • 1/4 tsp. freshly cracked black pepper
  • more cheese for garnish if desired


  1. In a medium pot, warm the butter and olive oil and saute the green beans for about 5 minutes. About 9 minutes for frozen beans.
  2. Add the garlic, stir and saute until fragrant, about 2 minutes.
  3. Slowly add the vegetable broth, sea salt and black pepper, stir and cover and simmer on low for 15 to 20 minutes.
  4. Turn off the heat and let cool slightly.
  5. Remove the beans to a blender or food processor carefully and puree.
  6. I let the soup cool a bit before this step.
  7. Return the pureed beans and garlic to the pot and add the half and half and cheeses.
  8. Stir well, cover and heat on low until the soup is hot, but being careful not to burn it.
  9. Serve warm with extra cheese and bread.
  10. Serves 8.

*Recipe adapted from The Soup Bible

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    • Shannon says

      Thanks Mary Beth! I have only made it a few times, but it’s definitely a keeper! Now I have something else to make with all of those green beans from the garden this summer! i hope you like it:)

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