Italian Butter Bean Soup
Source: Elianna Friedman, CUESA Market Chef
This recipe was served at CUESA's 2013 Winter Cocktails of the Farmers Market.
Serves 4 to 6
2 leeks, chopped
3 medium carrots, chopped
2 stalks celery, chopped
1½ cups dried Italian butter beans (or Gigante), washed and soaked for at least 1 hour
7 cups vegetable or chicken stock or water
2 teaspoons fresh thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley
1. In a large pot over medium heat, sauté the leeks, carrots, and celery for 5 minutes, or until they begin to caramelize.
2. Drain the beans. Add the beans, stock, and thyme to the soup pot. Bring the soup to a simmer and cook until the beans are very soft, at least 1 hour.
3. When the beans are done, season the soup to taste with salt and pepper. Purée the soup with an immersion blender or in a stand blender until smooth.
4. Garnish with chopped parsley to serve.