Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup… at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from the basil. And the butter beans are sooooo amazing! You could sub with white beans but if you can find butter beans please try them – you will LOVE them!
Butter Bean Veggie Soup – vegan, gluten free
- 2 tablespoons olive oil
- 1 red onion, chopped
- 8 stalks celery, chopped
- 1 teaspoon red chili flakes
- 1-14 ounce can diced tomatoes with liquid
- 2-14 ounce cans of butter beans or white beans
- 1 large handful of fresh basil leaves, chopped finely
- 5 large collard green leaves, de-stemmed and chopped finely
- 4 cups water
- juice from half of a lemon
- salt and pepper to taste
- 1 tablespoon dried thyme
Heat a soup pot with the olive oil on medium heat. Once hot add the onion, celery, a pinch of salt and pepper. Look it cook down for about 10 minutes or until soft.
Add tomatoes (with juice), red pepper flakes, thyme and beans. Let it come to a small simmer. Add water and turn on medium high and let come to a boil. Reduce heat to medium and cover. Cook for 20 minutes stirring occasionally.
Taste to see if more salt or pepper needs to be added. Now add collard greens and fresh basil. Stir and let cook for 10 minutes. Add the lemon juice before serving.