BUTTER BEAN AND BROCCOLI SOUP
This butter bean and broccoli soup is a warming, high-fibre dish that’s both light and satisfying. Butter beans bring a naturally creamy texture, while broccoli adds a subtle crunch and vibrant green colour. Garlic powder and lemon zest elevate the flavour with a citrusy and aromatic lift. It’s a simple and nutrient-dense meal that supports digestion, immunity and overall health. Perfect for a vegan or vegetarian lifestyle, this soup uses only whole, plant-based ingredients and cooks quickly in a single pot. Whether you’re after a wholesome lunch or a comforting evening starter, this recipe offers a convenient and delicious way to boost your nutrient intake. It’s also great for batch-cooking or making ahead for the week. This recipe fits perfectly into a healthy lifestyle, especially for those looking for quick and homemade meals with minimal effort and maximum benefit.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Fall, Winter, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Low Fat, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ cup butter beans
- ¼ cup chopped broccoli florets
- 1 cup vegetable broth
- ¼ tsp garlic powder
- 1 tsp lemon zest
FULL NUTRITIONAL INFORMATION
- Calories: 98.8 kcal
- Fat: 0.8 g
- Saturated Fat: 0.2 g
- Carbohydrate: 17.9 g
- Sugar: 1.6 g
- Sodium: 47.6 mg
- Fiber: 4.6 g
- Protein: 6.1 g
- Calcium: 47.2 mg
- Iron: 2.7 mg
- Potassium: 445.5 mg
PREPARATION
- Heat The Broth: Pour the vegetable broth into a small saucepan and bring to a gentle simmer over medium heat.
- Add Broccoli And Seasoning: Stir in the chopped broccoli, garlic powder and lemon zest. Allow it to simmer for 5 minutes, until the broccoli is tender but not mushy.
- Incorporate The Butter Beans: Add the drained butter beans to the pot. Let the soup continue to simmer for another 4 to 5 minutes to warm the beans through and blend the flavours.
- Adjust Seasoning: Taste and add salt or pepper if desired.
- Serve Warm: Pour into a bowl and garnish with a touch more lemon zest or a sprinkle of black pepper, if preferred.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Use Pre-Cooked Beans: Canned butter beans save time and effort. Just rinse well to reduce sodium content.
- Avoid Overcooking Broccoli: To preserve colour and texture, simmer only until slightly soft.
- Boost With Extra Veggies: If desired, add a handful of baby spinach in the last minute of cooking.
- Zest First: Zest the lemon before cutting to make it easier to handle.
- Use A Microplane: For lemon zest, this provides a fine and even texture.
VARIATIONS
- Add Grains: Stir in ¼ cup of cooked quinoa or barley to boost protein and bulk.
- Creamy Version: Blend half of the soup for a creamier consistency without dairy.
- Spice It Up: Add a pinch of chilli flakes or a dash of cayenne for heat.
- Alternative Beans: Swap butter beans for cannellini or navy beans for a similar texture.
- Herb Twist: A pinch of dried thyme or rosemary complements the lemon zest beautifully.
PREPPING AND STORAGE
- Refrigeration: Store cooled soup in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in single-serving portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over low heat on the hob or in the microwave, stirring occasionally to avoid separation.