Spring Butter Bean Stew
User Reviews
5.0
6 reviews
Excellent
Spring Butter Bean Stew
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This butter bean stew is hearty, and loaded with flavor. The pop of basil oil makes it extra flavorful and perfect for spring.
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Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 small shallots, finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 small fennel bulb, sliced thin
- zest of one lemon
- 2 398ml cans butter beans, drained and rinsed
- 1 tbsp vegetable stock paste
- 2 cups water
- 2 cups black or green kale, sliced thin
For the basil herb oil
- 1/2 cup packed fresh basil
- 1/2 cup olive oil
- 1/4 cup shredded Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
For the breadcrumb topping
- 1/2 cup regular or gluten-free panko breadcrumbs
- 2 tbsp olive oil
- salt
- Bread for serving
Instructions
- To a pot add 2 tbsp olive oil and turn to medium heat. Once the pan is warm, add the garlic and shallots and saute a few minutes until shallots are softened.
- Stir in the salt and pepper and sliced fennel, saute a few more minutes until softened.
- Stir in lemon zest and butter beans and vegetable stock paste. Then add in the 2 cups water. Bring to a simmer and cook for 20-25 minutes on medium-low, keeping at a simmer and stirring occasionally.
- While the soup is simmering, make the herb oil by using a mortar and pestle and muddling all of the ingredients together until combined. Set aside. (If you don't have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined).
- After 20-25 minutes of the soup simmering, the beans should be tender. Then, taste and adjust the seasoning of the soup with more salt and pepper if desired. Alternatively, if you like more broth, add up to 1 cup more water and simmer a bit longer. Then, stir in the kale and remove from the heat.
- Set the soup aside and make the toasted panko topping by adding 2 tbsp olive oil to a small frying pan over medium heat. Add the panko bread crumbs and cook until golden brown, stirring occasionally. Remove from the heat and season with a pinch of salt.
- Serve the beans topped with a drizzle of the basil herb oil and scoop of panko breadcrumbs and with a big piece of crusty bread for dipping if desired.
Notes
- If you don't have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined.
- If you don't have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined.
- Have leftover basil herb oil? Use it with this pasta recipe or this delicious Citrus Salad . Also delicious drizzle on sandwiches!
- Can't find butter beans? Cannellini, navy beans or white kidney beans could also work.
Nutrition Information
Show Details
Calories
1017kcal
(51%)
Carbohydrates
89.3g
(30%)
Protein
26.3g
(53%)
Fat
66.4g
(102%)
Saturated Fat
11.4g
(57%)
Polyunsaturated Fat
6.3g
Monounsaturated Fat
40.9g
Cholesterol
17.1mg
(6%)
Sodium
1931.8mg
(80%)
Fiber
20g
(80%)
Sugar
10.2g
(20%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1017 kcal
% Daily Value*
| Calories | 1017kcal | 51% |
| Carbohydrates | 89.3g | 30% |
| Protein | 26.3g | 53% |
| Fat | 66.4g | 102% |
| Saturated Fat | 11.4g | 57% |
| Polyunsaturated Fat | 6.3g | 37% |
| Monounsaturated Fat | 40.9g | 205% |
| Cholesterol | 17.1mg | 6% |
| Sodium | 1931.8mg | 80% |
| Fiber | 20g | 80% |
| Sugar | 10.2g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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