Fresh Green Bean Soup Recipe
If you think that soup is only good for a cold winter's night, think again. Although soups can be hot and savory, giving you that warm all-over feeling, they can also be a light and fun meal to plan on a warm summer's day. Soups are easy to make and so incredibly tasty. With that in mind, recipe developer Sher Castellano has created an herb-infused soup that's kissed with citrus flavor.
This bold mix of vegetables and spices with just a hint of lemon is ideal both hot and cold and makes a perfect lunch or dinner, no matter the season. And best of all, with just five minutes of prep work and 20 minutes of cook time, you can easily whip up a batch of this healthy, hearty soup whether you plan it for a busy weeknight or a leisurely weekend. Plus, chances are most of this soup's ingredients are already in your pantry or refrigerator just waiting to be used.
Gather your ingredients to prepare this fresh green bean soup
In order to whip up this fresh green bean soup, you will need olive oil, garlic cloves (minced), fresh oregano (minced), fine sea salt, black pepper, lemon juice, low-sodium vegetable broth, French green beans, fresh basil (roughly chopped), and parsley (roughly chopped). In addition, you should drain one can of diced tomatoes and dice one medium yellow onion. Remember, onions come in a variety of colors, shapes, sizes, and flavors. However, a mild yellow onion works best in this recipe and will not overpower the other ingredients in this dish. And pay attention to how you cut your onion because if you mince it too small, it will disappear into your soup.
Sauté the onions, and simmer the broth
The first step in making perfect green bean soup is to heat your olive oil in a soup pot over medium-low heat, and sauté your minced yellow onions for seven minutes. If you're thinking about using something other than olive oil, Castellano explains why this classic oil is ideal for this dish. "I recommend olive oil for cooking because of smoke point and flavor," she says. "Using EVOO [extra-virgin olive oil] is fine, but I generally reserve that for drizzling or low heat foods." Once your onions are sautéed, add in the minced garlic, the oregano, and the salt and pepper before sautéing for an additional three minutes.
Once you've finished sautéing, turn the heat up to medium-high, add in the lemon juice, and stir. Afterwards, add in the vegetable broth, and bring the pot to a gentle simmer. Note: It's very important to not add both the lemon juice and the vegetable broth at the same time to your soup. As Castellano explains, "The acid (lemon juice) needs to hit the pan without being diluted. Broth is for simmering the flavors together." And don't forget — even though you're only adding a tablespoon of lemon juice to your dish, a little goes a long way with this super tart citrus fruit.
It's time for your tomatoes and green beans
By now, the scented blend of spices and herbs will fill your kitchen (and probably draw the attention of a family member or two). So, now's the time to bring out the main vegetables in this soup medley. Add in the tomatoes and green beans, and simmer for either seven minutes or until the beans are tender.
Tomatoes and green beans not only make a flavorful pair, but they also add a wonderful color combination and contrast to the other ingredients in this soup. After all, while scent and flavor are crucial to good cooking, so is the presentation.
Don't forget your basil and parsley
No fresh green bean soup is complete without basil and parsley. However, you want to be careful how you add them into the mix. As Castellano explains, "Cook[ing] parsley in excessive heat or for a prolonged time can result in a grassy flavor." By adding both the parsley and the basil at the end of your recipe, you wind up with "a fresher, more vibrant flavor."
So, you will need to turn off the heat before you stir these two herbs into your soup. And if you find yourself with a large amount of leftover basil at the end of the recipe, you can freeze it if you prepare it properly.
You may want to add more seasoning
Before you serve your fresh green bean soup, you may want to personalize it further by throwing in a little more seasoning. To do so, simply taste and add more salt and pepper. However, be careful. As Castellano notes, there's no undo button for this step.
"Over-salting and/or over-peppering in this dish would be hard to come back from," she says. To avoid ruining all of your hard work, add the salt and pepper in very small increments, and don't be afraid to have someone else taste test your soup before you serve it.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced medium
- 3 garlic cloves, minced
- 1 tablespoon fresh oregano, minced (or ¼ teaspoon dried oregano)
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 4 cups low-sodium vegetable broth
- 1 (15-ounce) can diced tomatoes, drained
- 3 cups (roughly ½ pound) French green beans
- ½ cup fresh basil, roughly chopped
- ¼ cup fresh parsley, roughly chopped
- In a soup pot, heat the olive oil over medium-low heat, and sauté the diced onions for 7 minutes.
- Add in the minced garlic, oregano, salt, and pepper, and sauté for 3 minutes.
- Turn the heat up to medium-high, add in the lemon juice, and stir. Then, add in the vegetable broth, and bring the pot to a gentle simmer.
- Add in the diced tomatoes and green beans, and simmer for 7 minutes, or until the beans are tender.
- Turn off the heat, and stir in the fresh basil and parsley.
- Taste and season with more salt and pepper if needed, and serve hot. (Although this dish can also be served cold.)
| Calories per Serving | 92 |
| Total Fat | 4.0 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 13.8 g |
| Dietary Fiber | 5.2 g |
| Total Sugars | 6.6 g |
| Sodium | 636.5 mg |
| Protein | 3.0 g |
