Butter Bean Soup

Prep Time 10

Cook Time 20

x1 x2 x3

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Freshly ground black pepper, for servingExtra virgin olive oil, for serving, optional
2 tbsp olive oil
1 medium yellow onion, diced
4-5 garlic cloves, minced
1 small carrot, diced
2 ribs celery, diced
3-4 thyme sprigs
1 tsp oregano
1 tsp sea salt, plus more to taste
1 tsp fresh ground pepper
2 tbsp tomato paste
1/2 cup tomato purée
2 540 ml cans, butter beans, drained and rinsed
5 cups broth, vegetable or chicken
4 cups chopped kale, tough stems removed
1 tbsp red wine vinegar

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the onion, celery and carrot and cook for 4–5 minutes, stirring occasionally, until softened.Add the garlic, thyme, oregano, salt and black pepper.
Cook for about 1 minute, stirring, until fragrant.
Add the tomato paste and cook for 1–2 minutes, stirring it into the vegetables and herbs to deepen the flavour.
Stir in the tomato purée and cook for another 1–2 minutes.
Add the butter beans and vegetable broth. Stir well and bring to a gentle boil. Reduce the heat and simmer until the beans are heated through and the flavours have come together.
Using an immersion blender, partially blend some of the beans and vegetables directly in the pot, leaving plenty of beans whole. Alternatively, carefully transfer a portion of the beans, vegetables and broth to a small blender, blend until smooth and pour it back into the pot. This naturally thickens the soup and gives it a creamy consistency.
Add the kale and simmer until wilted and tender.
Remove the soup from the heat and stir in the red wine vinegar. Taste and adjust the salt and black pepper as needed.
Ladle into bowls and finish with shaved Pecorino, freshly ground black pepper and a drizzle of extra virgin olive oil, if desired.
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