Miso Parmesan Butter Bean Soup is the kind of cozy, nourishing bowl you want simmering on the stove all winter long. Creamy butter beans, fragrant herbs, savory miso, and nutty parmesan come together to create a rich, deeply comforting broth that tastes indulgent yet nutritious. It’s hearty, flavorful, and perfect for when you are feeling under the weather.
Soup season is the best season. For more cozy and delicious soup recipes try my garlic parmesan white bean soup, tuscan lentil soup or sweet potato tomato soup.
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Why you'll love this high protein herby butterbean soup
Cozy + herb-forward comfort. A warm, fragrant bowl built on sage, rosemary, garlic, and lemon for deep, savory flavor.
Nutrient-dense nourishment. Packed with plant-based protein, fiber, and minerals from beans, greens, and aromatics.
Hearty + satisfying. Butter beans add body and richness to the broth, making each bowl feel comforting without being heavy.
Perfect for winter. Built on hearty beans, aromatics, and seasonal veggies, it’s the kind of warming, nourishing soup you’ll crave all cold-weather long.
Ingredients
- Butter beans — creamy, hearty base with plant-based protein
- Olive oil — adds richness and helps build flavor
- Onion — adds flavor to the soup
- Garlic — aromatic depth and warmth
- Carrots — adds fiber, and nutrients like vitamin a
- Celery — adds aromatic flavors and fiber
- lemon — adds acidity
- Sage — adds earthy, cozy flavor
- Rosemary — adds rich flavor
- Miso paste — adds umami flavor and probiotics
- Broth of choice — creates the nourishing base
- Swiss chard or kale — leafy greens for texture + nutrients
- Parmesan— adds salty umami flavor
- Salt + pepper — essential seasoning
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter beans: Sub with cannellini beans or great northern beans.
- Olive oil: Avocado oil or butter works as a sub.
- Fresh sage + rosemary: Swap for dried herbs (1½ teaspoons dried sage, 1 teaspoon dried rosemary) or use thyme.
- Miso paste: If you can't find miso paste you can sub in soy sauce.
- Vegetable or bone broth: Use whatever broth you prefer, chicken, bone broth or veggie.
- Parmesan: Keep it dairy-free by using nutritional yeast or your favorite dairy-free parmesan alternative.
- Swiss chard/kale: Any leafy green works, examples being kale or spinach.
Step-by-Step Instructions
Step 1
Cook veggies and aromatics.
Step 2
Add all remaining ingredients except for greens and bring to a simmer.
Step 3
Fold in greens.
Step 4
Divide out and serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days. I also think it could be frozen.
Recipe Pro-Tips
If you are not vegetarian use bone broth to bump up the protein in this recipe. I love kettle and fire bone broth and code avocadoskillet gets you 20% off.
Use fresh herbs for the most flavorful soup.
Parmigiano Reggiano is the best tasting and most flavorful parmesan cheese and what I recommend using for this soup if you have access to it. However keep in mind it is not technically vegetarian.
Recipe FAQS
As long as you use vegetable broth and vegetarian parmesan than yes it is.
Butter beans are a nutrient-dense legume packed with plant-based protein, fiber, and slow-digesting carbs, making them incredibly satisfying and great for blood-sugar balance. They’re rich in folate, iron, potassium, and magnesium to support energy, muscle function, and overall wellness, while their creamy texture adds heart-healthy, satiating goodness to any soup or stew.
Yes this recipe is completely gluten free.
Grocery stores like whole foods and trader joes have miso paste in the refrigerated section. You can also try an asian grocery store.
Other soups and stews to try
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Miso Parmesan Butter Bean Soup
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil Use code avocadoskillet for 20% off the linked matcha
- 1 onion - finely chopped
- ~40 oz cooked butter beans I used 3 boxes of the linked beans
- 4-6 cloves garlic - minced
- 1 large carrot - roughly chopped about 2.5 cups carrots
- 3 stalks celery - finely chopped
- 2 tablespoons fresh chopped sage can sub 1 ½ teaspoons dried
- 1 tablespoon fresh chopped rosemary can sub 1 teaspoon dried
- 2 tablespoons miso paste mixed with 2 tablespoons water*
- juice from ½ lemon
- 6 cups vegetable broth, bone broth or chicken stock I used chicken bone broth for extra protein
- ½ cup fresh grated parmesan
- ¼-1 teaspoons salt adjust to your saltiness preference
- 1 teaspoon paprika
- ½ teaspoo black pepper
- 2 cups finely chopped swiss chard, kale or green of choice can omit
optional toppings and sides
- toasty sourdough
- pinch red pepper flakes
- additional grated parmesan
- drizzle olive oil
Instructions
- Heat oil in pot over medium heat. Add onion, carrots and celery. Cook for 5 minutes. Add garlic and cook for another 3 minutes.
- Add all remaining ingredients to the pot except for the chard. Bring to boil and lower to a simmer. Cook for 15-20 minutes, until veggies are fork tender.
- Add greens to the pot and stir until wilted. Divide out and serve. I topped mine with a drizzle of olive oil and pinch of red pepper flakes and served with toasty sourdough.
Bob says
YUM