Honest Fare

Pretty Provisions and Notes from the Kitchen

Minty White Bean & Pea Soup

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Minty White Bean & Pea Soup, Honest Fare by Gabrielle Arnold

When we went to Blue Hill in NYC last month, I had a delicious mint & pea sauce on my Spanish makerel. And I’ve been thinking about peas & mint since. So here it is—after over a month of telling myself how much I want mint and pea something—how about creamy, minty pea soup? {with white beans}

Super easy to make. Just sauté everything till it’s soft. Add some water, mint and cream, and blend it up. I used frozen peas cause I couldn’t find fresh (not that I looked that hard).


You HAVE to do the little swirly, swirly with some extra cream before serving. Then sop it up with some bread! I ate my first bowl warm but had the leftovers cold, and must say, I think it’s much nicer that way.


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Serves 4. Prep/cook time 30 minutes. Awesome served chilled! Use canned or presoaked and cooked beans for this recipe. I used frozen peas.

You need:

  • 1 cup cooked white beans
  • 2 shallots
  • 2 ½ cup peas
  • Bunch of fresh mint leaves
  • 1 teaspoon salt (to taste)
  • ½ teaspoon blk pepper (to taste)
  • ½ cup water
  • 2 Tablespoons olive oil
  • 1 ½ teaspoon sugar or agave nectar
  • 2 cups cherries, pitted or any berries
  • ¼ cup heavy cream + some extra for swirling


  1. Set to medium high and get your nice splash of olive oil in the pan. Add the shallots, white beans and peas and sauté until onions are soft. Don’t let them get crispy or really browned. Add ½ cup water. Remove from heat to cool before blending.°
  2. Add your mint. How much mint will depend on how strong and large your mint is and how minty you like it. So there. But I used like ¼ cup roughly chopped and garnished with extra.
  3. When veggies have gotten below scalding hell temp, transfer them (with mint) into a blender, food processor or whichever kind of pureeing device you prefer.
  4. Make sure your cream is room temperature before adding (microwave a few seconds if not). Start with ¼ cup. Blend until smooth. Add water if too thick and keep blending until no longer gritty. Taste and add more cream if you like it really creamy. Or salt to your liking.
  5. Drop about ¼ teaspoon of additional cream to center of each bowl and swirl across top. Served CHILLED is best!



  1. Liz
    Posted February 6, 2013 at 11:08 PM | Permalink

    mmmm… this sounds delicious. do you think you could use coconut milk instead of cream?

  2. gabi
    Posted February 6, 2013 at 11:18 PM | Permalink

    I don’t see why not. That actually sounds really good! let me know how it is if you try it!

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