Zupa z zielonej Fasolki – Creamy Green Bean Polish Soup
Honestly, I don’t often eat green beans, but when I do, it is in the form of Zupa z Zielonej Fasolki- Creamy Green Bean Soup. The green beans just get transformed. They are soft yet crunchy and in great company of savory pancetta, tasting their best.
This might just become your favorite soup, especially on those chilly autumn days. Simple ingredients, delicious and very satisfying soup.
If this is your first time making Zupa z Zielonej fasolki, don’t worry—this recipe is straightforward and perfect for beginners.
This soup tastes even better the next day, so make a big batch and enjoy leftovers throughout the week.
Why you will love Zupa z zielonej fasolki
Creamy and comforting – the addition of cream makes the soup rich and velvety, turning it into the ultimate comfort food. It is perfect for cooler days or when you’re craving something soothing.
Depth of flavor – bay leaf, allspice berries, and marjoram add layers of complexity to the soup. These ingredients infuse the broth with a subtle, earthy warmth making every spoonful more satisfying.
Balanced nutrition – this soup is packed with vegetables, providing plenty of vitamins, minerals, and fiber. The pancetta adds protein, and the cream gives it a nice dose of healthy fats, making it a well-rounded meal.
Versatility – it can be enjoyed as a light meal or paired with crusty bread for something heartier. Plus, it’s easy to customize—vegetarians can omit the pancetta and use vegetable broth.
Ingredients, Variations and Substitutions
Green Beans – tender, slightly sweet flavor and a pop of color. Use fresh beans for the best flavor and texture. Trim the ends and cut them evenly. You can use frozen green beans, but avoid canned ones as they lack texture and flavor. You can also use string beans.
Pancetta – adds a savory, slightly smoky flavor that enhances the soup’s richness. Render the fat slowly to make it crispy and flavorful. Bacon works well if pancetta isn’t available, or omit it for a vegetarian version.
Leeks – add a mild, sweet onion-like flavor. Use white and light green parts only. Thoroughly clean between the layers, as leeks can trap dirt. If you don’t have leeks, use onion or shallots.
Potatoes – give the soup body a creamy texture. Choose starchy potatoes like Russets for a thicker soup. Use sweet potatoes or parsnips for a different flavor, or omit for a lighter soup.
Carrots – add sweetness and a touch of color. Dice them evenly into small pieces. Use parsnips or sweet potatoes for a slightly earthier flavor.
Celery Stalks – bring a subtle bitterness and help balance the sweetness of the other vegetables. Dice them finely to smoothly incorporate them into the soup. Celeriac or fennel can offer similar notes, or omit if unavailable.
Garlic clove – adds a robust, aromatic flavor to the base of the soup. To avoid burning it, add the garlic towards the end of sautéing. Garlic powder or shallots can be used, but fresh garlic is best.
Chicken broth – the base, adding depth and umami. Choose a low-sodium version to control the salt content. Use homemade broth for a richer taste or water in a pinch (though it will be less flavorful). For additional flavor, you can add a ham hock or ham bone and slowly simmer it in the broth. If you are out of chicken broth, a bouillon cube dissolved in hot water is a great substitute. Alternatively, you can use vegetable broth or low-sodium chicken stock.
Heavy Cream – makes the soup rich and velvety. Warm the cream before adding it to avoid curdling. For a lighter, dairy-free option, use half-and-half or coconut milk.
Bay Leaf – adds a subtle earthy flavor to the broth. Remove the leaf after simmering, as it can become bitter. Omit if unavailable, or try a small sprig of thyme.
Allspice Berries – provide a warm, spicy undertone that deepens the soup’s flavor. Use whole berries for a mild infusion, and remove them before serving. A pinch of ground allspice or cloves can be used, but go sparingly.
Marjoram – adds a floral, earthy note that complements the other herbs. Add it towards the end of cooking to preserve its delicate flavor. Oregano or thyme can be used in its place.
Salt and Black Pepper – essential for balancing and enhancing the flavors of the soup. Adjust after cooking, especially if using store-bought broth.
Fresh Dill or Parsley – add a fresh, bright finish that cuts through the richness of the soup. Dill brings a more distinct flavor, while parsley is milder. You can also use fresh green onions or a mix of herbs for a more complex garnish.
Equipment you will need
- Cutting board
- Sharp knife
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Colander
- Peeler
- Small bowl (optional)
Top Tips for best tasting Zupa z zielonej fasolki
Use fresh green beans – fresh, crisp green beans are key to a vibrant, flavorful soup. If possible avoid using canned or frozen beans, as they can become mushy and lack the bright flavor of fresh ones.
Cut the green beans uniformly – trim the ends and cut the green beans into even, bite-sized pieces. This ensures they cook evenly and have a pleasant texture in the soup.
Don’t overcook the green beans – add them towards the end of the cooking process so they retain a slight crispness. Overcooking can make them mushy and dull their color.
Render the pancetta slowly – cook the pancetta over medium heat to slowly render out the fat. This will make the pancetta crispy and create a flavorful base for sautéing vegetables.
Layer the flavors – sauté the aromatics in the pancetta fat. This layers the flavors from the very beginning, making the soup more complex and delicious.
Mind the allspice and bay leaf – both allspice berries and bay leaf add depth, but they can be overpowering if left in too long. Remove them after simmering to avoid a bitter or overly intense flavor.
Mash some potatoes for thickness – if you prefer a thicker soup, you can mash a few of the potatoes before adding the cream. This creates a naturally thickened broth without needing flour or other thickeners.
Warm the cream before adding – to prevent the cream from curdling when added to the hot soup, warm it slightly in a separate pot or microwave before stirring it in.
Garnish with fresh herbs – add fresh dill or parsley to the soup just before serving.
Experiment with the meat – adding pork ribs, ham bone, or ham hock to the broth will elevate the flavors of this soup, making it even richer and more delicious. You can also use beef broth.
Step-by-step instructions
- In a large saucepan pot, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot. You can also saute the vegetables in olive oil.
- In the same pot, add the chopped onion, leeks, carrots, and celery. Sauté until softened and golden brown, about 5-7 minutes. Add the garlic and cook for another minute.
- Transfer the sautéed vegetables to a soup pot. Add the broth, bay leaves, allspice berries, and marjoram. Bring to a boil over high heat.
- Add the potatoes and green beans to the pot. Once everything is combined, reduce to low heat and let the soup simmer gently for about 30 minutes. The soup is ready when the vegetables are tender.
- Remove the bay leaf and allspice berries. Whisk together the cream and a bit of broth in a separate bowl to temper it before adding it to the soup. Let it simmer for a few more minutes to heat through.
- Ladle the soup into bowls and top with the crispy pancetta and fresh dill or parsley.
- If you like your soup thicker, you can mash some potatoes in the pot before adding the cream.
- Add a splash of apple cider vinegar for a slightly tangy twist.
- Add a dollop of sour cream on top just before serving for an extra creamy touch.
Best way to enjoy Zupa z Zielonej Fasolki
Here are just a few great ideas to enjoy this soup:
- Serve with crusty bread – a slice of warm, crusty bread or warm rye bread is perfect for soaking up the creamy broth.
- Pair with a light salad – a simple green salad with a lemon vinaigrette or some pickled vegetables.
- Top with fresh herbs – just before serving, garnish with fresh parsley to add a vibrant touch.
- Enjoy it warm, not hot – let the soup cool slightly before eating to appreciate the flavors fully.
- Pair with a light wine or refreshing drink – Pinot Grigio or a refreshing iced herbal tea will complement the savory and creamy notes without overpowering the dish.
- Serve as a side dish paired with roasted or grilled meats.
You may also like:
Storage instructions, reheating
- Refrigeration:
- Allow the soup to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Freezing:
- If you plan to freeze the soup, omit the cream before freezing, as dairy tends to separate when frozen.
- Once cooled, transfer the soup (without cream) to a freezer-safe container, leaving some space at the top for expansion.
- Freeze for up to 3 months.
- When ready to serve, thaw it overnight in the fridge, then reheat and add the cream while warming.
Reheating:
- Stovetop:
- Pour the soup into a pot and warm it over medium heat, stirring occasionally.
- If the soup has thickened too much, add a splash of broth or water to reach the desired consistency.
- Heat until warmed through, but avoid boiling to prevent the cream from separating.
- Microwave:
- Place the soup in a microwave-safe bowl, loosely cover it, and heat it on medium power for 1-2 minutes, stirring between each round.
- If the soup seems too thick, add a bit of water or broth and heat until warmed to your liking.
- If reheating from frozen, thaw the soup overnight in the fridge for even reheating. If the soup includes cream, reheat it gently to avoid curdling.
Zupa z Zielonej Fasolki
Equipment
- cutting board
- chef's knife
- Large soup pot or Dutch oven
- wooden spoon, spatula
- measuring cups and spoons
- ladle
- vegetable peeler
- skillet
Ingredients
- 6 cups broth
- 2 lb green beans
- 1-2 carrot
- 1-2 celery stalks
- 1 leek
- 2-3 potatoes
- 4 oz pancetta
- 3 garlic cloves
- 1 cup heavy cream
- 1 tsp marjoram
- salt
- pepper
Instructions
- In a large saucepan pot, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot. You can also saute the vegetables in olive oil.
- In the same pot, add the chopped onion, leeks, carrots, and celery. Sauté until softened and golden brown, about 5-7 minutes. Add the garlic and cook for another minute.
- Transfer the sautéed vegetables to a soup pot. Add the broth, bay leaves, allspice berries, and marjoram. Bring to a boil over high heat.
- Add the potatoes and green beans to the pot. Once everything is combined, reduce to low heat and let the soup simmer gently for about 30 minutes. The soup is ready when the vegetables are tender.
- Remove the bay leaf and allspice berries. Whisk together the cream and a bit of broth in a separate bowl to temper it before adding it to the soup. Let it simmer for a few more minutes to heat through.
- Ladle the soup into bowls and top with the crispy pancetta and fresh dill or parsley.
- If you like your soup thicker, you can mash some potatoes in the pot before adding the cream.
- Add a splash of apple cider vinegar for a slightly tangy twist.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
Zupa z Zielonej Fasolki – Creamy Green Bean Polish Soup is the perfect blend of comfort and flavor. It highlights fresh green beans, savory pancetta, and aromatic leeks in a creamy, rich broth.
This is the definition of a hearty soup packed with fresh vegetables and bold flavors.
Thanks to the hearty ingredients, this soup makes a satisfying main meal that’s perfect for weeknights. Simple to prepare and packed with wholesome ingredients, Zupa z Zielonej Fasolki is a great addition to your healthy recipe rotation.
FAQ
Can I make this soup vegetarian or vegan?
Absolutely! Omit the pancetta and use vegetable broth. For a vegan version, substitute the heavy cream with a plant-based alternative like coconut or cashew for that creamy texture.
Can I use frozen green beans?
Yes, frozen green beans work well in this recipe. Just be sure to thaw and drain them before adding to the soup to avoid excess water.
What can I substitute for heavy cream?
For a lighter option, you can use half-and-half or whole milk. If you’re looking for a dairy-free alternative, coconut milk or almond cream can provide similar creaminess.
Can I make this soup ahead of time?
Definitely! The flavors deepen after a day, so feel free to make it a day ahead. Store it in the fridge and reheat gently on the stove.
How do I prevent the cream from curdling?
To prevent curdling, heat the soup gently after adding the cream and avoid boiling it. Warming the cream slightly before adding can also help. Another great option is to remove a cup of the soup, cool it lightly and add the cream. Stir to combine and add back to the soup.
Can I freeze this soup?
Yes, but it’s best to freeze it without the cream. Add the cream after thawing and reheating to maintain the smooth, creamy texture.
What other herbs can I use instead of marjoram?
Thyme or oregano are great substitutes for marjoram. Dill or parsley also complement the soup well and add a fresh finish.
