Ingredients
Scale
- 2 cups dried butter beans (or 3 cans of cooked butter beans)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 cups vegetable or chicken broth
- Salt and pepper to taste
- 2 cups kale or spinach, roughly chopped
- Juice of 1 lemon
- Fresh parsley, for garnish
For those looking for substitutions, you can swap kale for spinach or even Swiss chard. If you don’t have smoked paprika, regular paprika will do, though the smokiness adds a lovely depth to the soup. Canned butter beans can be a convenient alternative to dried ones, cutting down on prep and cooking time significantly.
Instructions
- If using dried butter beans, soak them overnight in plenty of water. Drain and rinse them the next day.
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables start to soften.
- Stir in the smoked paprika and thyme, allowing the spices to bloom for about 1 minute.
- Add the soaked butter beans (or canned beans) and pour in the broth. Bring the mixture to a boil.
- Reduce the heat to a gentle simmer, cover, and let it cook for about 1 hour if using dried beans, or 20 minutes if using canned beans, until the beans are tender.
- Season with salt and pepper to taste. Stir in the kale or spinach and cook just until wilted, about 5 minutes.
- Remove from heat and stir in lemon juice for a bright finish.
- Garnish with fresh parsley before serving.
As you cook, remember that the process is as important as the result. There’s something meditative about stirring a pot of soup, and each step brings you closer to a delicious meal. Don’t rush; let the flavors meld and develop into something truly special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International