Pizza Butterbean Soup

Okay, let me just tell you about Pizza Butterbean Soup…

So, here’s the deal: this soup was not born out of some fancy cookery school or whatever (ha, I wish). Actually, I first made it one Sunday afternoon when we had a scattered pantry, a pouting pre-teen threatening mutiny if pizza didn’t materialize, and exactly one can of butterbeans staring back at me. Inspiration—or maybe just hunger—struck, and somehow what started as a weird experiment became, well, a family regular. Oh, and my neighbor Jenna once called it “pizza without the guilt” which, honestly, makes me giggle every time I think about it. I mean, guilt? For soup? Anyway, let’s get into it.

Why You’ll Love This Soup (Or at least why I do!)

I make this when it’s cold and I can’t be bothered rolling out dough, or when my kids start with the “why can’t we order pizza again tonight?” whine. My family goes mad for this because it’s got all that cheesy, herby, tomatoey action but actually feels a bit more nourishing. (I say a bit, because yes, there is cheese.) It’s vegetarian (if you want), it’s cozy, and did I mention it’s the only “pizza” I can avoid burning? And don’t get me started on the leftovers—actually, I tend to think it’s even better on day two, though, oddly, it rarely makes it that far.

What you’ll need (plus my honest subs)

• 2 cans butterbeans (sometimes called lima beans—honestly either works. My mum insists on the bigger ones.)
• 1 large tin chopped tomatoes (400g-ish) (crushed or even passata works if that’s all you’ve got)
• 1 onion, diced (red or brown, whatever’s rolling around)
• 2 garlic cloves, minced (or use the lazy jarred stuff; I have and I’m not ashamed)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano (or Italian seasoning, occasinally I chuck in some dried basil too)
• 1/2 teaspoon smoked paprika (adds a bit of pizazz, but optional)
• 2 cups veggie stock (chicken stock is fine if you’re not fussed)
• A big handful grated mozzarella (shoot for the stretchy stuff, but pre-shredded is fine)
• 1/4 cup grated parmesan (my grandmother said always use Parmigiano Reggiano, but supermarket parmesan works for us!)
• Salt & pepper to taste
• Optional: red chilli flakes, a splash of cream (if you want richness), a handful of baby spinach right at the end

How I Actually Make It (And You Can, Too)

1. Grab your biggest soup pot (mine is a battered old one that’s seen better days). Drizzle in a glug of olive oil and let it heat.
2. Add your onion. Let it sweat until soft, about 5ish minutes—sometimes I wander off and come back to slightly browned edges. Not a tragedy.
3. Toss in your garlic; stir for a minute—don’t let it burn unless you’re *really* into that bitter thing.
4. Stir in tomato paste, oregano, paprika. Give it a moment until it gets fragrant—this is where I usually sneak a sniff and, okay, sometimes a taste (don’t judge, I just like that tangy tomato oil situation).
5. Pour in your chopped tomatoes and veggie stock. Bring to a boil, then turn it down low and let it simmer about 15 minutes. If it starts to look a touch thick, just add a slosh more water or stock, whatever’s handiest.
6. Drain the butterbeans (rinse if you remember). Toss them in. Simmer another 10 minutes. Don’t worry if it looks a bit… thick? It will loosen up soon as you stir in the cheese.
7. Time for the cheese: stir in mozzarella and parmesan. Watch it melt and go stringy. I cheer a little inside at this bit. Taste and add salt, pepper, and maybe chilli flakes if, like me, you have a low-key obsession with spicy comfort foods.
8. If you want, swirl in a splash of cream or handful of spinach. Or not. Up to you.
9. Ladle into bowls, top with extra cheese, and I always, always add a few croutons or even torn up bread (but, sometimes, straight from the pot is perfectly legal in my house).

Notes: What I Actually Learned by Messing Up

• If you use dried beans, you need to cook them FOREVER. Just saying. One night dinner was at 9.30pm, oops.
• I tried this in the slow cooker once—yeah, it got a bit too thick and weird. Stovetop is more forgiving.
• A little smoked cheese is great, but a LOT is, frankly, too much. Learned the hard way.

Wild Variations (Because Why Not?)

• I swapped butterbeans for chickpeas, and it was somehow less “pizza” more “random stew.” Not bad, but not what I wanted.
• A vegan version is easy—just use vegan cheese. Actually, I find it works better if you up the smoked paprika in that case.
• Tried tossing in diced salami once. Tasted pretty good, but my partner said it was “confusing.” Up to you.

Stuff You Might Need (or Not)

• Big soup pot or Dutch oven (but last week I did it in a wide, high-sided frying pan; surprisingly fine!)
• Wooden spoon (or a spatula, or whatever weapon of choice you use to stir)
• Ladle (honestly, a big mug works for serving in a pinch)

Storing Leftovers? Sure (but good luck!)

Pop leftovers in an airtight tub in the fridge; they’re good for about 3 days (the cheese thickens it a bit, so add a splash of stock to reheat). But, honestly, in my house it never lasts more than a day; somehow someone always wants “just one more bowl” around midnight. Freezes okay but the cheese can get a bit grainy—still edible though.

How I Serve It (And Sometimes Jazz It Up)

We do bowls with a fat sprinkle of extra parmesan and, if I’m feeling saintly, a side of steamed greens, but let’s be real—crunchy garlic bread is the crowd-pleaser. Sometimes, we have a “pizza soup night” where everyone throws their own toppings (chopped olives, jalapenos, what have you) into their bowl. Messy, but fun.

Pro Tips I Learned The Hard Way

• I once tried rushing the sauté stage and regretted it because the onions tasted raw and pretty much ruined the flavor. Patience really is a virtue—at least for onions.
• Don’t skimp on cheese or the soup turns from pizza to… bland tomato-bean situation. Not what you want.
• Actually, I find it works better if you let it sit (covered) for 10 minutes before serving—the flavors kinda soak in, you know?

Your Questions, Answered (Or at least I’ll try!)

• Can I use any beans besides butterbeans? Chickpeas, like I mention, work in a pinch but you lose that creamy texture. Kidney beans, too, but it’s not quite “pizza-y.” Butterbeans are magic here.
• My soup is too thick! Did I mess up? Nope, just add a little water or stock to loosen it—happens to me all the time when I wander off mid-simmer.
• Is this freezeable? Sorta. It freezes but when you defrost the cheese might split. Still totally edible (or at least that’s what my freezer says…)
• Is there a way to make it gluten-free? Yep! The soup is naturally, just skip the croutons or use gluten-free bread.
• Where do you get your butterbeans? I just grab them from the supermarket (and honestly, store brand is fine). But if you want the best Italian beans, check this Gustiamo link. I’ve used them once when feeling splurgy!
• Could I make this in an Instant Pot? Maybe, but I’ve never actually tried (I’m still a bit wary—my attempt at pressure-cooked risotto was a fiasco), but I found this guide from Deb at Smitten Kitchen for pressure cooking beans if you want to experiment.

Oh, and slightly off-piste: once, I forgot I was making this and started putting in taco seasoning. Not recommended but the resulting “taco-pizza-butterbean” disaster definitely made us laugh at dinner. Cooking: never boring, right?

★★★★★ 4.80 from 120 ratings

Pizza Butterbean Soup

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A hearty and comforting soup that combines the flavors of classic pizza with creamy butterbeans, tomatoes, and Italian herbs. Perfect for a cozy dinner or lunch.

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Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (15 oz each) butterbeans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. 2
   Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant.
3. 3
   Add dried oregano, basil, crushed red pepper flakes, and butterbeans. Stir well to combine.
4. 4
   Pour in the crushed tomatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes.
5. 5
   Season the soup with salt and black pepper to taste. Stir in mozzarella and Parmesan cheese until melted.
6. 6
   Ladle the soup into bowls and garnish with fresh basil leaves before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 319cal

Protein: 15 gg

Fat: 12 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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