Hamdi Saidani Jamie Oliver’s Runner Bean Soup is a healthy and creamy soup made with runner beans, onions, garlic, potatoes, and a touch of milk. This easy-to-make soup takes only about 20 minutes to finish cooking. Serve it with a dollop of creme fraiche and a sprinkle of chives or mint on top.
So, if you’re wondering what to do with a bunch of runner beans, just whip up this delicious Jamie Oliver soup!
Jamie Oliver Runner Bean Soup Ingredients
- 500g runner beans, strings removed and cut into pieces
- 1 large onion, chopped
- 1 tablespoon cooking oil or butter
- Garlic, chopped (optional)
- 1 or 2 potatoes, sliced thin or use leftovers
- 2 cups vegetable stock
- Milk, as needed
- Creme fraiche for serving (optional)
- Chopped chives or mint for garnish
How To Make Jamie Oliver Runner Bean Soup
- Heat oil or butter in a large pot over medium heat.
- Add the chopped onion to the pot. Cook until it’s soft but not brown.
- Put in the garlic and raw potato slices. Stir them with the onion for a few minutes.
- Add the runner beans to the pot. Stir so they get coated with the oil or butter.
- Pour in the vegetable stock and bring it to a boil. Lower the heat and simmer for about 10 minutes, or until all the veggies are soft.
- If you have leftover potatoes, add them now. Use a hand blender to make the soup smooth. Add milk to get the consistency you like. Taste and add salt or pepper if needed.
- Bring the soup back to a boil. Serve hot, topped with a spoonful of creme fraiche and some chopped chives or mint, if you like.
Can You Make Soup With Runner Beans
Yes, you can definitely make a delicious and easy soup with runner beans. It’s a great way to use up any extra runner beans you might have.
What To Serve With Runner Bean Soup
For a simple and budget-friendly pairing, serve Runner Bean Soup with slices of crusty bread or a side of garlic toast.
How Long Does Runner Bean Soup Last
- In The Fridge: Stored in an airtight container, Runner Bean Soup will last for up to 4 days in the fridge.
- In The Freezer: You can freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Runner Bean Soup Nutrition Facts
- Calories: 61
- Carbohydrates: 11g
- Protein: 3g
- Fat: 1.5g
- Sodium: 877mg
- Fiber: 3.1g
Try More Recipes:
- Jamie Oliver Aubergine Soup
- Jamie Oliver Jerusalem Artichoke Soup
- Jamie Oliver Pea And Mint Soup
- Jamie Oliver Red Cabbage Soup
- Jamie Oliver Curried Parsnip Soup
Jamie Oliver Runner Bean Soup
Description
Jamie Oliver’s Runner Bean Soup is a healthy and creamy soup made with runner beans, onions, garlic, potatoes, and a touch of milk. This easy-to-make soup takes only about 20 minutes to finish cooking. Serve it with a dollop of creme fraiche and a sprinkle of chives or mint on top.
Jamie Oliver Runner Bean Soup Ingredients
How To Make Jamie Oliver Runner Bean Soup
- Heat oil or butter in a large pot over medium heat.
- Add the chopped onion to the pot. Cook until it’s soft but not brown.
- Put in the garlic and raw potato slices. Stir them with the onion for a few minutes.
- Add the runner beans to the pot. Stir so they get coated with the oil or butter.
- Pour in the vegetable stock and bring it to a boil. Lower the heat and simmer for about 10 minutes, or until all the veggies are soft.
- If you have leftover potatoes, add them now. Use a hand blender to make the soup smooth. Add milk to get the consistency you like. Taste and add salt or pepper if needed.
- Bring the soup back to a boil. Serve hot, topped with a spoonful of creme fraiche and some chopped chives or mint, if you like.
