THREE-BEAN SOUP
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried ones. Just keep in mind you have to soak the lima beans overnight.
Provided by Molly Baz
Categories Soup/Stew Leek Garlic Bacon Fennel Celery Thyme Lima Bean Bean Sugar Snap Pea Dill Lemon Parmesan Bread
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
- Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
- Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
- Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
- Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
- Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.
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Joshua Thomas
[email protected]Overall, this is a great recipe for a hearty and flavorful soup. I would definitely recommend it to others.
Florence Osei
[email protected]I found this soup to be a bit bland. I would recommend adding more herbs and spices to taste.
Bishwash Niraula
[email protected]This soup is a bit too spicy for my taste. I would recommend using less chili powder next time.
mesu farhan
[email protected]I'm not a big fan of beans, but this soup was actually really good. The broth was flavorful and the beans were cooked perfectly.
Its Jutt
[email protected]This soup is a great way to use up leftover beans. I always have a few cans of beans in my pantry, so this is a great recipe to have on hand.
Bill Ntelis
[email protected]This soup is delicious and easy to make. I love that I can use canned beans to save time.
Evan Barrera
[email protected]I love this soup! It's so hearty and flavorful, and it's perfect for a cold winter day. I've made it several times and it's always a hit.
Dylan Slayden
[email protected]This soup was easy to make and turned out great! I used canned beans to save time and it still tasted delicious. I would recommend this recipe to anyone looking for a quick and easy meal.
Lhumu Sherpa
[email protected]I made this soup for my family and they loved it! The beans were cooked perfectly and the broth was flavorful and delicious. I will definitely be making this soup again.
Mimoza Topxhiu Ajeti
[email protected]This three-bean soup is a hearty and flavorful dish that is perfect for a cold winter day. I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, with just the right amount of spice. I will definitely be making this