Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
3 large carrots, sliced
2 cans (15 oz each) butter beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 bay leaf
2 tablespoons chopped fresh parsley
Optional: Use heavy cream on top of broth for thicker texture.
Directions
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the celery and carrots, and cook for another 5 minutes until they begin to soften.
Add the butter beans, vegetable broth, thyme, rosemary, salt, pepper, and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
Remove the bay leaf and stir in the fresh parsley.
Taste and adjust seasoning if necessary before serving.
Variations & Tips
For a smoky flavor, add a teaspoon of smoked paprika or a diced smoked sausage to the soup. If you prefer a spicier kick, include a pinch of red pepper flakes or a chopped jalapeño. To make this soup even heartier, add a cup of cooked quinoa or barley. If you’re short on time, you can use pre-chopped vegetables from the store to speed up the prep work. For a creamier texture, blend half of the soup with an immersion blender before serving.
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