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Ingredients
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- 1 Tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 teaspoon paprika
- 1 ½ cups dried lima beans or butter beans (or 2 cans – 14 oz/400 g each – drained)
- 1 cup (240 ml) tomato passata
- 1 Tablespoon tomato paste (optional)
- 2 ¼ cups (560 ml) low-sodium vegetable broth
- ¾ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- 2–3 Tablespoons chopped parsley
Instructions
- Soak the dried beans overnight in cold water.
- Drain beans and place in a pot with fresh water, cooking until half tender (about 30 minutes).
- Warm olive oil in a pot, then add onion and cook until translucent.
- Stir in garlic, dried herbs, and paprika for about 1 minute.
- Add soaked beans, tomato passata, vegetable broth, and tomato paste. Season with salt and pepper.
- Bring to a boil, then reduce heat to a gentle simmer for 30 minutes.
- Optionally blend part of the soup for creaminess, then return to pot.
- Stir in chopped parsley and adjust seasoning before serving.
Notes
Properly soaking the beans is crucial for the best texture.
Feel free to adjust herbs and spices to suit your taste.
- Prep Time: 8 hours (soaking)
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 12
- Protein: 13
- Cholesterol: 0