Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 6 cups vegetable broth (1.4 liters)
  • 2 (15 ounce) cans butter beans, rinsed and drained (850g total)
  • 1/2 cup heavy cream (120 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup fresh sage leaves

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion, carrots, and celery and sauté until softened. Add garlic, oregano, thyme, and red pepper flakes (if using) and cook until fragrant.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Add the rinsed and drained butter beans. Reduce heat and simmer for 30 minutes, allowing the flavors to meld for a flavorful butter bean soup.
  4. Stir in heavy cream. Season with salt and pepper to taste.
  5. While the soup simmers, heat olive oil in a small skillet. Add sage leaves in a single layer and cook until crispy. Remove with a slotted spoon and drain on paper towels.
  6. Ladle soup into bowls and garnish with crispy sage leaves. Serve your creamy butter bean soup hot.