Print

Comforting Butter Bean Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nourishing and delicious butter bean soup with a medley of vegetables simmered to perfection.

Ingredients

Scale
  • 2 cups of dried butter beans (or 1 can of butter beans, rinsed and drained)
  • 4 cups of vegetable or chicken broth
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 can (14.5 oz) of diced tomatoes, with juice
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Soak the beans overnight in water if using dried butter beans. Drain and rinse the beans the next day. Skip this step if using canned beans.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add the soaked butter beans (or canned butter beans), diced tomatoes with juice, broth, thyme, and rosemary to the pot. Stir well to combine.
  5. Bring the mixture to a simmer, cover, and reduce the heat. Cook for 30-40 minutes with dried beans or 15-20 minutes with canned beans, stirring occasionally.
  6. Taste and season the soup with salt and pepper to your liking.
  7. Use an immersion blender to blend a portion of the soup for a creamier texture if desired.
  8. Serve warm, garnished with fresh parsley and a squeeze of lemon if desired.

Notes

This soup pairs well with crusty bread, a fresh salad, or bruschetta. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months. Reheat with added broth or water if needed.

Nutrition

Find it online: https://recypez.com/butter-bean-soup-recipe/

Scroll to Top