This is a lima bean soup with a thick, creamy tomato broth that’s nourishing and extremely economical.It makes adelicious meatless family meal, extremely simple to make and full of flavor and plant-based protein.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: Mediterranean, vegan
Keyword: Butternut bean soup
Servings: 4
Calories: 238kcal
Author: Katia
Ingredients
1Tablespoonextra virgin olive oil, plus more for serving
Firstly, soak the dried beans overnight in a large bowl with plenty of cold water. The next day, drain the beans and place them in a pot with enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain and set aside.
Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the onion and cook, stirring often, until the onion is turning translucent (5 minutes).
Add garlic, dried herbs, paprika and stir to enhance all the flavors for about 1 minute.
Stir in the beans, tomato sauce, broth, tomato paste, bay leaf, salt and pepper. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 30 minutes. Stir occasionally.
Optional step: turn the heat off and let it cool slightly. Then transfer 2 cups of the soup to a stand blender, whizz until smoothand return it to the pot (an immersion blender works fine, but make sure you blend the soup partially, not all of it). And be careful because it's still hot.
Stir in the chopped parsley, toss until well combined, taste and adjust the seasoning to your taste if needed. Serve with a drizzle of extra virgin olive oil, crusty bread, and a pinch of chilli flakes if you wish. Enjoy!
Notes
Broth and seasoning: if you use regular vegetable broth or chicken stock, make sure to add the salt at the end because you don't know how salty the broth will be.Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.