Description
A quick and easy butter bean soup that’s warm, filling, and perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced
- 3 garlic cloves, 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/400 grams each) butter beans, drained
- 1 cup (240 ml) water
- 2 cups (480 ml) low sodium vegetable broth
- 1 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.
- Add diced carrots and celery, toss to combine.
- Meanwhile, add 1 ½ of the beans and 1 cup of water to a blender or 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 off the heat, taste, and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired.
Notes
Browning the onion softens sharpness and builds flavor. Blending half the beans makes the soup creamy without cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg