Butter Bean Soup
This nourishing butter bean soup is packed with fluffy beans, lots of protein, veggies, and wonderful herbs and spices.
Equipment
- large heavy-based pot
- blender
Ingredients
- 1 tablespoon extra virgin olive oil plus more for serving
- 1 piece onion diced (any color)
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 medium-sized carrots diced
- 2 medium-sized celery ribs diced
- 2 cans (14oz/400g) butter beans drained
- 1 cup water
- 2 cups low sodium vegetable broth
- 1 leaf bay leaf
- ¾ teaspoon fine salt or to taste
- ¼ teaspoon freshly ground black pepper plus more to serve
Instructions
- Heat oil in a large heavy based pot over medium heat. Add onion and cook until soft and translucent, about 3-5 minutes. Stir in garlic, spices and herbs and cook until fragrant, about 30 seconds. Finally, add diced carrots and celery, toss to combine.
- Meanwhile, add 1 ½ of beans and 1 cup of water to a blender or a food processor and blend until smooth, then transfer pureed beans and whole beans to the pot. Add broth, bay leaf, salt and pepper and bring to a simmer over medium-high heat.
- Reduce the heat as necessary to maintain a gentle simmer, cover leaving the lid slightly ajar, and cook until the broth is flavorful and beans and vegetables are tender, about 25 minutes.
- Turn the hear off, taste and adjust the seasoning if needed and serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired. Enjoy with crusty bread or croutons.
Notes
Nutrition facts are estimates and should not be considered as a substitute for a professional nutritionist's advice.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 37gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1133mgPotassium: 604mgFiber: 11gSugar: 3gVitamin A: 5288IUVitamin C: 5mgCalcium: 70mgIron: 4mg
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