This Butter Bean Soup recipe makes for a simple, nourishing meal that brings comfort with every spoonful. Made with tender butter beans, fresh vegetables, and a handful of everyday pantry ingredients, it’s a hearty, wholesome soup that comes together with very little effort.
Perfect for busy weeknights or a cozy lunch, this easy recipe delivers rich flavor and satisfying warmth without needing anything fancy. Whether you’re cooking for two or looking for a budget‑friendly meal that still feels special, this butter bean soup is sure to become a regular in your kitchen.
Come January however, and we all start craving something hot and rich to warm our bellies. Not as a starter. Not as a lunch. We want a hearty bowl of soup that will warm us up and, with a crisp roll, some hot buttered toast, a toasted sandwich, or fresh thick slice of bread, fill our bellies in a way that nothing else quite can!
I enjoyed a bowl of this delicious butter bean soup today with some hot buttered toast. This is a rich and creamy soup with a full-bodied flavor. Vegetarian, vegan, hearty and healthy! Rich and creamy without the addition of any milk or cream. Prepare to fall in love with this simple, quick and easy to make soup.
- 2 tsp light olive oil
- 1 small brown onion, peeled and cut into small dice
- 1 tsp minced garlic
- 1/4 tsp smoked paprika
- 1/4 tsp Italian seasoning
- 1/8 tsp dried thyme
- pinch cayenne pepper
- 1 medium carrot, peeled and diced
- 1 stick of celery, trimmed and diced
- 1 can (14oz/400g) butterbeans, drained and rinsed
- 1/2 cup (120ml) water
- 1 cup (240ml) vegetable stock
- 1/2 bay leaf
- fine salt and freshly ground black pepper to taste
- Heat the oil in a medium sized saucepan with a heavy base over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, without browning. (You don't want the onions to brown so keep an eye on them.)
- Add the garlic, spices and herbs and cook until fragrant, then add the carrot and celery, tossing everything together to combine. (You also don't want the garlic to brown. Heating the spices and herbs through before adding any other veggies helps to enhance their natural flavors.)
- While the veggies are softening, add 3/4 of the tin of beans to a blender along with the 1/2 cup of water and blend until smooth. (The pureed beans add a creaminess to the soup without having to add milk or cream.)
- Pour the blended beans into the saucepan. Add the stock, bay leaf, whole beans and seasoning to taste. Bring to a simmer over medium high heat.
- Simmer over low heat, partially covered, for about 25 minutes until all of the vegetables are tender and the flavors have melded well. (Don't boil the soup as you don't want it to reduce too much. If you think it is too thick you can add a bit of additional hot stock)
- Taste and adjust seasoning as required. Serve ladled into heated bowls. (Heated bowls help to keep the soup hot for longer.)
- Read through the recipe several times before beginning. This will help to familiarize you with any ingredients, equipment, or cooking methods needed.
- Assemble all of your ingredients before you start. This can help to prevent you from leaving anything integral to the recipe out by mistake.
- Follow the instructions exactly as written.
- Do not brown your onions or garlic. They need only be softened.
- Rinse your beans to take away any tinny flavor from the can.
- Do not over season. It is much easier to add a bit of seasoning at the table if required than it is to remove excess salt or pepper.
- Serve the hot soup in heated bowls. The heat from the bowls will keep the soup hot for longer.
Butter Bean Soup
Nourishing, hearty and delicious. Cozy and creamy.
Ingredients
- 2 tsp light olive oil
- 1 small brown onion, peeled and cut into small dice
- 1 tsp minced garlic
- 1/4 tsp smoked paprika
- 1/4 tsp Italian seasoning
- 1/8 tsp dried thyme
- pinch cayenne pepper
- 1 medium carrot, peeled and diced
- 1 stick of celery, trimmed and diced
- 1 can (14oz/400g) butterbeans, drained and rinsed
- 1/2 cup (120ml) water
- 1 cup (240ml) vegetable stock
- 1/2 bay leaf
- fine salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a medium sized saucepan with a heavy base over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, without browning.
- Add the garlic, spices and herbs and cook until fragrant, then add the carrot and celery, tossing everything together to combine.
- While the veggies are softening, add 3/4 of the tin of beans to a blender along with the 1/2 cup of water and blend until smooth.
- Pour the blended beans into the saucepan. Add the stock, bay leaf, whole beans and seasoning to taste. Bring to a simmer over medium high heat.
- Simmer over low heat, partially covered, for about 25 minutes until all of the vegetables are tender and the flavors have melded well.
- Taste and adjust seasoning as required. Serve ladled into heated bowls.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
This Fresh Lasagna with Pesto is a vibrant twist on a classic comfort food. Layers of tender pasta sheets, creamy béchamel, and rich cheese are brightened with fragrant basil pesto, creating a dish that’s both indulgent and refreshing. Perfect for family dinners or for impressing your vegetarian guests, this lasagna brings together the best of Italian tradition with a fresh, modern flavor.
Easy to prepare and bursting with color, it’s a recipe that feels special yet approachable—one you’ll want to make again and again. Whether served with a crisp salad or a slice of garlic bread, this lasagna is guaranteed to be the star of your table.
- 2 1/2 cups (1 pint) whole milk
- 1/4 cup (60g) butter
- 1/2 cup (50g) plain all-purpose flour
- pinch of freshly grated nutmeg
- salt and white pepper to taste
- 3 Fresh lasagna sheets (mine were7 inches by 11 inches in size)
- 9 ounces (250g) baby spinach leaves, washed and trimmed, stems removed
- 1 1/2 rounded TBS pesto
- 9 ounces (250g) cherry tomatoes on the vine
- 3 ounces (90g) Parmesan cheese, coarsely grated
- 1 (5 1/2 ounces/150g) ball of Mozzarella cheese, preferably buffalo, torn into bite sized pieces
- a small handful of basil leaves, torn, plus a few to garnish if desired
- fine sea salt and white pepper to taste
Using whole milk makes a rich and delicious bechamel. You can use lighter milk, but I highly recommend using full fat for the best flavor.
I really cannot stress taking the time to remove the stems from the spinach leaves enough. They are not very palatable when cooked and don't look nice either. Squeeze all the water out of the cooked spinach that you can.
Make sure you leave some of the tomatoes on the vine in short clusters to place on top of the lasagna before baking. I did cut the others in half, but that is not totally necessary. No cherry tomatoes? No problem. Use a good quality tinned whole tomato, well drained, patted dry and cut into thick slices or chunks.
I can't get Buffalo Mozzarella where I live so I just used a good quality fresh Mozzarella which I tore into pieces. I wasn't able to use the basil either. I had bought some basil at the shop, but it turned black in the refrigerator overnight. So annoying.
- First make the bechamel. Melt the butter in a saucepan over medium heat. Whisk in the flour until combined. (I use a small wire whisk for this.)
- Slowly whisk in the milk. Continue to cook, whisking, over medium heat until thickened and smooth. Simmer for one minute. (This is to cook out any flour taste.)
- Remove from the heat and whisk in the nutmeg and seasoning. Cool, whisking occasionally to help prevent a skin from forming. (Whisking it keeps the mixture moving so that a skin cannot form. If it does, just whisk it back down into the sauce, so long as it hasn't been sitting with a skin on top for any appreciable time.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish, 7 inches by 11 inches. (I used a ceramic baking dish.)
- Put the spinach in a heatproof bowl. Pour over a kettle full of boiling water. Leave for 20 seconds and then drain. Cool under running cold water. Squeeze out as much water as you can and set aside. (You really want the spinach to be fairly dry so that it doesn't dilute or run it's color too much into the bechamel.)
- Place 2 heaped spoonfuls of the bechamel into the bottom of the baking dish. Top with a fresh lasagna noodle. (This is just to anchor the first lasagna sheet and keep it from drying out.)
- Spread 1/3 of the remaining bechamel over top. Add a third of the pesto in small dabs and swirl it through lightly. (I dot the pesto over top and then swirl it a bit with a small spoon.)
- Top with half of the drained spinach, 1/3 of the cherry tomatoes,1/3 of the cheeses, and some torn basil leaves. Season lightly. (Save a few sprigs of the tomatoes still on the vine to top.)
- Repeat the layers once, then top with a final layer of lasagna, the last of the bechamel, pesto, cheeses, torn basil and tomatoes, including the tomatoes still on the vine. Season lightly.
- Bake in the preheated oven for 35 to 40 minutes until golden brown.
- Scatter with a few basil leaves and serve warm. (I like to let it sit for a few minutes before cutting.)
Fresh Lasagna with Pesto
Easy to prepare, meat free and delicious. Sized for a smaller family, but can easily be doubled. Layers of fresh lasagna noodles, pesto, a rich bechamel, cheese and cherry tomatoes.
Ingredients
- 2 1/2 cups (1 pint) whole milk
- 1/4 cup (60g) butter
- 1/2 cup (50g) plain all-purpose flour
- pinch of freshly grated nutmeg
- salt and white pepper to taste
- 3 Fresh lasagna sheets (mine were7 inches by 11 inches in size)
- 9 ounces (250g) baby spinach leaves, washed and trimmed, stems removed
- 1 1/2 rounded TBS pesto
- 9 ounces (250g) cherry tomatoes on the vine
- 3 ounces (90g) Parmesan cheese, coarsely grated
- 1 (5 1/2 ounces/150g) ball of Mozzarella cheese, preferably buffalo, torn into bite sized pieces
- a small handful of basil leaves, torn, plus a few to garnish if desired
- fine sea salt and white pepper to taste
Instructions
- First make the bechamel. Melt the butter in a saucepan over medium heat. Whisk in the flour until combined.
- Slowly whisk in the milk. Continue to cook, whisking, over medium heat until thickened and smooth. Simmer for one minute.
- Remove from the heat and whisk in the nutmeg and seasoning. Cool, whisking occasionally to help prevent a skin from forming.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish, 7 inches by 11 inches.
- Put the spinach in a heatproof bowl. Pour over a kettle full of boiling water. Leave for 20 seconds and then drain. Cool under running cold water. Squeeze out as much water as you can and set aside.
- Place 2 heaped spoonfuls of the bechamel into the bottom of the baking dish. Top with a fresh lasagna noodle.
- Spread 1/3 of the remaining bechamel over top. Add a third of the pesto in small dabs and swirl it through lightly.
- Top with half of the drained spinach, 1/3 of the cherry tomatoes,1/3 of the cheeses, and some torn basil leaves. Season lightly. (Save a few sprigs of the tomatoes still on the vine to top.
- Repeat the layers once, then top with a final layer of lasagna, the last of the bechamel, pesto, cheeses, torn basil and tomatoes, including the tomatoes still on the vine. Season lightly.
- Bake in the preheated oven for 35 to 40 minutes until golden brown.
- Scatter with a few basil leaves and serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Gnocchi with Spinach & Roasted Butternut Squash is a cozy, flavorful dish that combines pillowy potato gnocchi with sweet roasted squash and tender fresh baby spinach leaves. Soft goat's cheese adds a rich and tangy finish.
This easy recipe comes together in about half an hours' time, making for a comforting vegetarian meal which is perfect for busy weeknights! It is a small batch recipe that feeds two people generously, but can easily be doubled as well to feed more. I had also added some tasty suggestions on how to amp it up or switch it out a bit, so read on!
This simple, yet delicious dish is one that I have adapted from a cookery book I have entitled The Family Meal Planner by Good Food. It is one of the books that I had in the U.K. that I decided to replace after I moved back to Canada. It is filled with lots of thrifty and time saving recipes that are very family and budget friendly.
This recipe really appealed to me on a variety of counts. First, it used things I almost always have in the house. Second, it made for a delicious meat-free option. Third, it promised to be a recipe that went together quickly and easily without a lot of effort. A great last-minute meal as it were.
I did take the liberty of cutting the recipe in half to make only two servings. It was really good as is, but I can think of a few ways to make it even better. When I make this again, I will boil the gnocchi, drain and then tip them into a skillet with a knob of foaming butter or ghee. Toasting them to create some sticky buttery edges, injecting even more flavor into those gorgeous little pillows.
I love goat's cheese, and it does go very well with butternut squash and spinach. I think if you wanted to you could also add a warm balsamic dressing and a few toasted broken walnuts to add even more flavor and some crunch. (Just my suggestions.)
In any case it was simple and delicious. I recommend serving this with a tossed salad on the side.
- 1/2-pound (225g) butternut squash, peeled, seeded and cubed
- 1 small clove garlic, peeled and crushed
- 1 TBS olive oil
- 2 cups (250g) fresh potato gnocchi
- 4 ounces (100g) fresh baby spinach leaves, washed and trimmed
- 2 ounces (50g) soft goat's cheese
- salt and black pepper to taste
I love butternut squash. It has a lovely sweet and mild flavor and lends itself beautifully to roasting. The squash I bought at the shops had no seeds in it at all. I think that is because we had such a dry summer this year. It cooked beautifully however and tasted delicious.
Use quality fresh potato gnocchi.
If you don't have any small cloves of garlic, you can use half of a large one. Alternately you can use 1 tsp of refrigerated garlic paste.
Wash your spinach in several changes of cold water and drain it well. I use a salad spinner to do this. I also trim off all of the stems as they are quite unpalatable when cooked and make for a stringy finish.
Use a good quality soft goat's cheese.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray with some baking paper. (This will help prevent the squash from sticking to the pan as it roasts.)
- Peel the squash, deseed, and cut into 1/2-inch cubes. Toss together in a bowl with the garlic, oil and some salt and black pepper to taste. (Alternately you can use 1/2 tsp refrigerated garlic paste.)
- Pour onto the baking tray, spreading it out in one layer. (You want the squash to roast, not stew.)
- Roast for 20 minutes, giving it a stir halfway through the roasting time. (This helps to gild all of the sides of the squash.)
- Close to when the squash is finished roasting cook the gnocchi in lightly salted boiling water according to the package directions. (Mine cooked in 2 minutes. Don't overcook it or it will get gummy.)
- Drain the gnocchi and return to the saucepan. Add the spinach and toss together to wilt the spinach. Toss in the roasted butternut squash. Season to taste with some salt and a grinding of black pepper. (A grating of nutmeg also goes well with the squash and the spinach.)
- Divide between two heated pasta bowls and divide the goat's cheese between the two, scattering it over top. Serve immediately.
- Make sure you cut all of your squash into a 1/2-inch dice. That way it will all finish cooking at the same time and begin to caramelize a bit.
- If your spinach is not already washed, make sure you wash it well in cold water, changing the water a few times and drain it well. (I use a salad spinner.)
- DO remove the stems from your spinach. They can be a bit unpleasant to eat.
- Use good quality fresh potato gnocchi and drain it well after cooking.
Gnocchi with Spinach & Roasted Butternut Squash
This delicious dish tastes luxurious but uses only a very few ingredients. it also goes together in about half an hour making it ideal for a day when you are rushed off your feet. Can easily be doubled to feed more people.
Ingredients
- 1/2-pound (225g) butternut squash, peeled, seeded and cubed
- 1 small clove garlic, peeled and crushed
- 1 TBS olive oil
- 2 cups (250g) fresh potato gnocchi
- 4 ounces (100g) fresh baby spinach leaves, washed and trimmed
- 2 ounces (50g) soft goat's cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray with some baking paper.
- Peel the squash, deseed, and cut into 1/2-inch cubes. Toss together in a bowl with the garlic, oil and some salt and black pepper to taste.
- Pour onto the baking tray, spreading it out in one layer.
- Roast for 20 minutes, giving it a stir halfway through the roasting time.
- Close to when the squash is finished roasting cook the gnocchi in lightly salted boiling water according to the package directions.
- Drain the gnocchi and return to the saucepan. Add the spinach and toss together to wilt the spinach. Toss in the roasted butternut squash. Season to taste with some salt and a grinding of black pepper.
- Divide between two heated pasta bowls and divide the goat's cheese between the two, scattering it over top. Serve immediately
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Social Icons