Judy's White Bean Soup With Chilli Oil
This hearty butter bean soup is a comforting dish perfect for chilly evenings. The beans are soaked, peeled, and simmered with aromatic vegetables to create a velvety smooth texture. A drizzle of spicy chili oil adds a touch of warmth to this satisfying and nutritious meal.
— Constant Cookbook
Ingredients
- 500g dried butter beans
- 2 tbsp vegetable oil
- 1 medium onion , chopped
- 1 garlic clove , chopped
- 2 carrots , chopped
- 2 celery sticks, chopped
- 1.4l hot vegetable stock
- 2 bay leaves
- 2-3 sprigs fresh thyme , plus extra
- chilli oil, for drizzling
Instructions
- Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
- Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb – it’s a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
- Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
- Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.
Yield
Serves 6
Nutrition
- Calories: 319 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Fiber Content: 15 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.89 milligram of sodium
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