This butter bean stew is hearty, and loaded with flavor. The pop of basil oil makes it extra flavorful and perfect for spring.
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To a pot add 2 tbsp olive oil and turn to medium heat. Once the pan is warm, add the garlic and shallots and saute a few minutes until shallots are softened.
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Stir in the salt and pepper and sliced fennel, saute a few more minutes until softened. Stir in lemon zest and butter beans and vegetable stock paste.
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Then add in the 2 cups water. Bring to a simmer and cook for 20-25 minutes on medium-low, keeping at a simmer and stirring occasionally.
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While the soup is simmering, make the herb oil by using a mortar and pestle and muddling all of the ingredients together until combined. Set aside.
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After 20-25 minutes of the soup simmering, the beans should be tender. Then, taste and adjust the seasoning of the soup with more salt and pepper if desired.
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Alternatively, if you like more broth, add up to 1 cup more water and simmer a bit longer. Then, stir in the kale and remove from the heat.
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Set the soup aside and make the toasted panko topping by adding 2 tbsp olive oil to a small frying pan over medium heat. Add the panko bread crumbs and cook until golden brown, stirring occasionally. Remove from the heat and season with a pinch of salt.
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Serve the beans topped with a drizzle of the basil herb oil and scoop of panko breadcrumbs and with a big piece of crusty bread for dipping if desired.
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