Tomato Basil Butter Bean Soup

Yield: 5-6 cups

I adore beans made from scratch, especially plump, giant butter beans.  They are meaty, creamy, and main dish worthy.  I often make a large batch and then roll over leftovers into new dishes, such as this comforting chunky soup.  Adding a touch of acid in the form of white balsamic, cuts through the evoo and smoked paprika and gives a depth of flavor that is oh-so satisfying.  In fact, you can drizzle a little extra right before serving, if you like.  The fresh basil not only adds a splash of color but lends a freshness that makes this soup extra special.  This recipe calls for homemade beans made from dry, but if you’re pressed for time, there’s no shame in reaching for that can of butter beans in the back of your cupboard.  After you drain and rinse them, just add a couple of cups of stock.  Vegetable or chicken stock will do.

A small diced onion will give you pieces approximately 1/4”.

Mince garlic by first laying the side of your knife blade on the garlic and then firmly tapping it with the heal of your hand to flatten the cloves. Run your knife through it until you have very small pieces. If using your sharp blade this way gives you the willies, grab your garlic press. The smaller the garlic pieces, the easier it is to burn them, so make sure you have a touch of oil and the heat isn’t too high.

I can usually only find whole stewed tomatoes in the large 28 oz cans. I store the unused tomatoes and their juice, either in a tub in the fridge, or in a zip top freezer bag. If you want to freeze them, flatten the bag of tomatoes + juice as flat as possible and place in your freezer. This creates maximum surface area, which makes thawing a little faster.

You can carefully squeeze the whole tomatoes until they break up into pieces, or cut them up into chunks with a knife and fork, like I did hear. It’s just a matter of preference.

Fresh basil is a must!

Tear up the leaves and add to the soup just before you serve it. Discard the stems or toss into your freezer bag of scraps for stock.

The Recipe

2 Tbsp evoo

½ onion – small dice

2-3 garlic cloves – minced

½ tsp smoked paprika

½ tsp kosher salt

Half of a 28 oz can whole canned stewed tomatoes – about 6 whole tomatoes

¼ cup canned tomato juice

2 cups strained cooked butter beans

2 cups cooked butter bean juice

1 Tbsp white balsamic vinegar – or any light-colored vinegar

3-4 sprigs of fresh basil

1.     In a dutch oven over medium, heat evoo for a minute and then add onion.  Saute until soft, about 10 minutes, then add minced garlic, smoked paprika, and kosher salt.  Cook for an additional minute or two to soften garlic and marry flavors.  If you find the pot is getting too dry, add a splash of evoo or water.

2.     In a separate bowl break up about 6 whole tomatoes with either your hands or with a knife and fork until you have large-ish bite-size chunks. (Reserve the remaining tomatoes and their liquid for another recipe.) Add the tomatoes with ¼ cup juice to the pot with the butter beans and their juice.  Heat through.

3.     At the end of the cooking process when all the flavors have come together nicely, add vinegar and more kosher salt, if desired.  Right before serving, tear up basil leaves and stir into the soup.  Enjoy with a large chunk of garlic toast.

Smoked paprika is a must-have in your pantry.