Creamy GARLIC Butter Bean Soup | No Dairy + Gluten Free Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Drain one can of butter beans, rinse them, and put them in a tall container with 1/2 cup (120 ml) vegetable broth. Blend with a hand blender until thick and creamy.
2. Heat the olive oil (35 ml) in a large frying pan over medium heat.
3. Finely chop the onion and celery, and roughly chop the garlic.
4. Add the chopped vegetables to the hot pan and stir. After 4 minutes, when the onion is translucent, add the oregano, rosemary and thyme and stir.
5. Add 2 cups (480 ml) vegetable broth and the bay leaf. Raise the heat to high and stir gently.
6. Meanwhile, drain and rinse the second can of butter beans.
7. When the broth boils, add the drained beans and the creamy bean mixture. Season with sea salt and black pepper and stir gently. Cover and lower to low-medium heat.
8. Simmer for 10 minutes covered.
9. Remove the lid, stir in the lemon juice, mix gently once more, and take off the heat.
10. Ladle into shallow bowls and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionLemonCeleryLima bean