Butter Bean Soup
A wholesome and comforting Butter Bean Soup that is easy to prepare and packed with nutrients and flavor, perfect for any day of the week.
Ingredients
For the Soup Base
- 1 tablespoon extra virgin olive oil Plus more for serving
- 1 medium 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 carrots, diced
- 2 ribs celery, diced
- 2 cans (14oz) butter beans, drained Approximately 400 grams each
- 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
Preparation
- Heat olive oil in a large heavy-based pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until fragrant, about 30 seconds.
- Add the diced carrots and celery and toss everything to combine.
- In a blender or food processor, add 1 ½ cans of butter beans and 1 cup of water. Blend until smooth, then add the pureed beans to the pot along with the remaining whole beans.
- Add the vegetable broth, bay leaf, salt, and pepper to the pot. Bring the mixture to a simmer over medium-high heat.
- Reduce heat as necessary to maintain a gentle simmer. Cover the pot slightly ajar and cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
- Turn off the heat, taste, and adjust the seasoning if needed.
- Serve warm with a drizzle of extra virgin olive oil and freshly ground black pepper.
Notes
Customize the soup by adding other vegetables, such as spinach or kale. For a creamier texture, blend all of the butter beans. Adjust the spice levels as desired.