Description
Indulge in the warmth and comfort of this creamy Butter Bean Soup, a delightful dish that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced (any color)
- 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
- In a large heavy-based pot, heat olive oil over medium heat. Add diced onion and cook until soft (3–5 minutes). Stir in garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper; cook until fragrant (about 30 seconds). Add diced carrots and celery.
- In a blender, combine 1½ cans of butter beans with 1 cup of water; blend until smooth. Add pureed beans and remaining whole beans to the pot.
- Pour in vegetable broth and add the bay leaf. Season with salt and black pepper; bring to a simmer.
- Reduce heat to maintain a gentle simmer with the pot slightly ajar for about 25 minutes until vegetables are tender.
- Taste and adjust seasoning as needed before serving hot with a drizzle of olive oil.
Notes
- Serve with crusty bread or a fresh salad for a complete meal.
- This soup can be stored in the fridge for meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg