Picture yourself wrapped in a cozy blanket on a chilly day, as the comforting aroma of Butter Bean Soup wafts through your kitchen.
This Mediterranean delight is both simple to prepare and deeply satisfying, making it a beloved favorite.
As the hearty butter beans, vibrant tomatoes, and fragrant herbs meld together, they create a symphony of flavors that invite warmth and contentment.
Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups vegetable broth
- 2 cans butter beans, drained and rinsed (15 ounces each)
- 1 can diced tomatoes (14.5 ounces)
- 1 carrot, sliced
- 1 celery stalk, sliced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Butter Bean Soup, you can follow the timeline below:
- Reading and Preparation (5 minutes)
- Read through the recipe to understand the steps and gather all necessary ingredients and equipment.
- Prep Work (10 minutes)
- Dice the onion and mince the garlic.
- Slice the carrot and celery.
- Drain and rinse the butter beans.
- Measure out 2 tablespoons of olive oil, 1 teaspoon each of dried thyme and rosemary, and 2 cups of vegetable broth.
- Cooking (30 minutes)
- 0-5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent.
- 5-6 minutes: Stir in 1 teaspoon each of dried thyme and rosemary. Cook for an additional minute.
- 6-10 minutes: Pour in 2 cups of vegetable broth and bring to a simmer.
- 10-30 minutes: Add the drained and rinsed butter beans, 1 can of diced tomatoes, sliced carrot, and sliced celery. Season with salt and pepper to taste. Allow the soup to cook for 20-25 minutes until the vegetables are tender.
- Resting Time (5 minutes)
- Remove the soup from heat and let it rest for 5 minutes to allow the flavors to meld together.
- Serving (2 minutes)
- Garnish with fresh parsley before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic, sauté until onion is translucent.
Stir in dried thyme and rosemary, cooking for an additional minute.
Pour in vegetable broth and bring to a simmer.
Add butter beans, diced tomatoes, carrot, and celery.
Season with salt and pepper to taste.
Allow the soup to cook for 20-25 minutes until vegetables are tender.
Remove from heat and let the soup rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Serve alongside slices of crusty bread to soak up the flavorful broth.
- Mixed Green Salad: Pair with a fresh mixed green salad for a light and invigorating contrast.
- Grated Parmesan: Sprinkle grated parmesan cheese on top for an added savory depth.
- Lemon Wedges: Offer lemon wedges to squeeze over the soup for a bright, zesty finish.
- Toasted Pita: Accompany with toasted pita bread for a Mediterranean touch.
Storage
To store butter bean soup, refrigerate in an airtight container for up to 3 days.
Freeze in portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze butter bean soup, allow it to cool completely.
Then portion it into airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months for ideal freshness.
Reheating
Reheat Butter Bean Soup gently over low heat.
Stir occasionally.
Avoid high heat to prevent texture loss.
For even reheating, use a microwave-safe container or a stovetop pot.
Final Thoughts
Butter bean soup is a comforting and nutritious dish that’s easy to prepare.
With minimal ingredients and equipment, it comes together in under an hour.
It’s a versatile recipe, allowing for the addition of extra vegetables or spices to suit your taste.
The soup can be made ahead of time and stored, making it an excellent option for meal prep.
Enjoy the delightful flavors and the satisfaction of a homemade meal.
Frequently Asked Questions
Are There Any Gluten-Free Alternatives for This Recipe?
Yes, you can guarantee the recipe’s gluten-free by using certified gluten-free vegetable broth. Verify canned beans and tomatoes don’t contain gluten. Always check labels for hidden gluten ingredients in spices or canned goods.
Can Butter Beans Be Substituted for Another Type of Bean?
You can substitute butter beans with cannellini or great northern beans. Make certain you measure equivalently, using two 15-ounce cans. Adjust seasoning if needed, as these beans have a slightly different flavor profile and texture.
What Is the Nutritional Content of Butter Bean Soup?
You’ll find butter bean soup is nutrient-dense, offering approximately 200 calories per serving. It contains 8g protein, 6g fat, and 30g carbohydrates. It’s rich in fiber, vitamins A and C, iron, and folate.
How Can I Make This Soup Spicier?
To spice it up, add 1 teaspoon of red pepper flakes or 1 finely chopped jalapeño during step 2. Consider incorporating 1 teaspoon of cayenne at step 6 for an intensified heat profile. Adjust to taste.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s suitable for a vegan diet. The recipe uses plant-based ingredients: olive oil, vegetable broth, and no animal products. Confirm your broth is vegan. For added richness, incorporate nutritional yeast or coconut cream.
Butter Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cup vegetable broth
- 2 can butter beans drained and rinsed (15 ounces each)
- 1 can diced tomatoes (14.5 ounces)
- 1 carrot sliced
- 1 celery stalk sliced
- Salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent.
- Stir in dried thyme and rosemary, cooking for an additional minute.
- Pour in vegetable broth and bring to a simmer.
- Add butter beans, diced tomatoes, carrot, and celery.
- Season with salt and pepper to taste.
- Allow the soup to cook for 20-25 minutes until vegetables are tender.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
