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5.0 from 6 votes

Spring Butter Bean Stew

This butter bean stew is hearty, and loaded with flavor. The pop of basil oil makes it extra flavorful and perfect for spring.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 2
Calories: 1017 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Stir in the salt and pepper and sliced fennel, saute a few more minutes until softened.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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

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

% 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.