Butter Bean Soup with Arugula Pesto
Ingredients
- 1½ cups dried butter beans
- 2 tsp olive oil
- ½ red onion
- 1 small turnip cut into halves
- 4 garlic cloves minced
- 4 cups vegetable or chicken stock
- 3 cups water plus extra
- 1 tsp sea salt plus extra
- Black pepper
- 3 to 4 tbsp arugula pesto
For the Arugula Pesto
- 2 cups baby arugula
- ½ cup pine nuts or almonds
- 1 garlic clove
- ¼ cup grated parmesan
- ¼ cup grated pecorino
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- Sea salt and black pepper
Instructions
- Prepare the butter beans by soaking them overnight. Discard the soaking liquid and rinse the beans.
- Add the pre-soaked butter beans, olive oil, red onion, turnip, minced garlic, vegetable stock, water, and sea salt in a large pot. Bring to a boil, then reduce the heat to get a slow and steady bubbling. Cook, partially covered, for 90 minutes or until the beans are tender. Add more water to the pot if the water level gets too low.
- Remove the red onion and turnip from the soup when the beans are done. You can also cut up the turnip and return it to the pot. Adjust the seasoning with sea salt and black pepper.
- To serve, scoop 1 tablespoon of arugula pesto into each bowl and pour the soup into the bowls.
To Make the Arugula Pesto
- Combine the ingredients except the lemon juice in a food processor. Pulse and gradually pour in the olive oil. Once the mixture is well blended, add the lemon juice and pulse again.
- Season with sea salt and black pepper to taste. Store the pesto in an airtight jar and refrigerate to keep it fresh.
Video
Notes
- You can substitute turnip with carrots. Cut the carrots into large chunks.
- The arugula pesto will last up to 5 days in the refrigerator.