Culinary Haven

Butter bean and vegetable soup

Posted on June 24, 2009. Filed under: Starter | Tags: butter bean and vegetable soup, soup, Starter |

White butter beans called cannelini (in Florence) are the traditional base for soups. These beans are cooked and used to quickly assemble flavourful and wholesome soups.
You can choose any combination of vegetables. This is a soup with the look of summer and is delightful when had with a loaf of garlic or crusty bread.

Cooking Time : 25 mins.
Preparation Time : 15 mins.

Serves 4.

Ingredients

1/2 cup dried butter beans (lima beans or pavta) 1/2 cup onions, diced 2 stalks celery, sliced 1 large clove garlic, chopped 2 bay leaves 1/2 cup carrots, diced 1/2 cup cabbage, shredded 11/2 cups tomatoes, chopped 4 tablespoons tomato purée 2 tablespoons cooked rice 2 tablespoons olive oil or oil salt and freshly ground pepper to taste

Method

1. Soak the butter beans overnight. Drain and keep aside. 2. Combine the beans with 2 cups of water and pressure cook till they are overdone. Drain the water and discard it. 3. Heat the olive oil and add the bay leaves, onions, celery and garlic and sauté till the onions are translucent. 4. Add the carrots, cabbage and salt and sauté for another 3 to 4 minutes. 5. Add the tomatoes, tomato purée, butter beans, rice and 4 cups of hot water. 6. Bring to a boil and simmer for 5 to 10 minutes till the carrots are soft. 7. Discard the bay leaves and finish with freshly ground pepper. 8. Serve hot with crusty bread.

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