Description
Indulge in a bowl of pure comfort with this creamy butter bean soup. This plant-based recipe offers a rich, velvety texture achieved by blending hearty butter beans, paired with a aromatic blend of vegetables and warm spices like smoked paprika and thyme. It is a nutritious, vegan, and gluten-free meal that is perfect for a quick weeknight dinner, coming together in just 35 minutes using simple, wholesome pantry staples.
Ingredients
1 tablespoon extra virgin olive oil, plus more for serving
1 onion, diced
3 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon Italian herb seasoning
1/4 teaspoon dried thyme
1/4 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
3/4 teaspoon fine salt, or to taste
1/4 teaspoon freshly ground black pepper, plus more to serve
Instructions
Step 1: Saute the aromatics
Heat the olive oil in a large, heavy-based pot over medium heat. Add the diced onion and cook until soft and translucent, which should take about 3 to 5 minutes. Stir in the minced garlic, smoked paprika, Italian herbs, thyme, and cayenne pepper. Cook for about 30 seconds until the spices are incredibly fragrant. Finally, add the diced carrots and celery, tossing them to combine with the fragrant base.
Step 2: Prepare the base and simmer
While the vegetables are cooking, add 1.5 cans of beans and 1 cup of water to a blender or food processor. Blend until completely smooth. Transfer this pureed bean mixture into your pot along with the remaining half can of whole beans. Add the vegetable broth, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer over medium-high heat.
Step 3: Cook to perfection
Reduce the heat to maintain a steady simmer. Cover the pot, but leave the lid slightly ajar to allow some steam to escape. Cook for about 25 minutes until the carrots and celery are tender and the broth has thickened into a flavorful consistency. Once finished, turn off the heat, remove the bay leaf, and adjust the seasoning with salt or pepper if needed.
Pro Tips
- Be sure to rinse your canned beans thoroughly to remove excess sodium and starchy liquid.
- For an extra velvety texture, use an immersion blender directly in the pot after adding all the broth.
- Serving the soup with an extra drizzle of high-quality extra virgin olive oil at the end makes a huge difference in flavor.
- Do not skip the bay leaf; it adds a subtle, earthy depth that ties the soup together.
Notes
You can add chopped kale or spinach at the end for extra greens.
For a thinner soup, add a splash more vegetable broth after blending.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg