Name: Judy's white bean soup with chilli oil
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 500g dried butter bean; 2 tbsp vegetable oil; 1medium onion chopped; 1 garlic clove chopped; 2 carrots chopped; 2 celery sticks, chopped; 1.4l hot vegetable stock; 2 bay leaves; 2-3 sprigs fresh thyme plus extra; chilli oil, for drizzling

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Judy's white bean soup with chilli oil

Judy's white bean soup with chilli oil

Good Food team

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Serves 6

Easy

Total time: 1 hr and 45 mins

Ready in 1¾ hours, plus overnight soaking

A star rating of 3.8 out of 5.8 ratingsRate

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Spicy chilli oil provides a perfect foil to the mealiness of the beans in this funky vegetarian soup

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g dried butter bean
2 tbsp vegetable oil
1medium onion

chopped
1 garlic clove

chopped
2 carrots

chopped
2 celery

sticks, chopped
1.4l hot vegetable stock
2 bay leaves
2-3 sprigs fresh thyme

plus extra
chilli

oil, for drizzling

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Nutrition: per serving

kcal319
fat7g
saturates1g
carbs49g
sugars0g
fibre15g
protein18g
salt0.89g

low

Method

step 1

Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
step 2

Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb – it’s a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
step 3

Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
step 4

Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.

RECIPE TIPS

GETTING AHEAD

Freeze the soup at the end of step 3 for up to 2 months, or make up to a day ahead and chill until needed.

Recipe from Good Food magazine, January 2003

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A star rating of 3.8 out of 5.8 ratings

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