Some time ago I got butter beans straight from my mom’s garden.
I decided to make a simple soup from it.
My first thought was to make a bean stew but I have already made it some time ago and did not yet want to make it again.
It was the first time I made bean soup without adding any bacon. Usually, when I make this type of soup I use some vegetables, bacon and roux.
This time I focused only on vegetables with the addition of some herbs. Adding rosemary and thyme was a great idea as the taste of the soup elevated to the next level.
If you decide to try this recipe, I encourage you to share your photos under the comment section.
Bon Appetit 🙂
- 20 decagrams of butter bean
- 1 large onion
- 2 garlic cloves
- 2 carrots
- 1 small celery
- 1 small leek
- 1 small chili pepper
- 2 sprigs of rosemary
- 1/2 tea spoon of thyme
- 4 table spoons of olive oil
- 1 and 1/2 table spoon of salt
- black pepper according to taste
- 1 and 1/2 litres of vegetable stock or water
- 8 cherry tomatoes
Before the beans are cooked, they should be soaked for several hours in water. It is best to soak them overnight.
Mix the olive oil with the chopped onions in a saucepan. Gently fry them over a low heat. Add the crushed garlic, the finely chopped chili, carrots and celery. Continue frying for another 2 to 3 minutes. Pour the stock, add the beans, rosemary, thyme, salt, pepper, leek and tomatoes. Cook over a medium heat until the beans are tender. Once ready, blend half of the soup. Pour the blended soup back and mix with the unblended half. Serve with toasted baguette and Parmesan.
You can grill the soup in the oven with the baguette in heat-resistant bowls. If you add the rosemary in sprigs, remember to remove them from the soup just before blending it.