Spanish Butterbean and Vegetable Soup

Name: Spanish Butterbean and Vegetable Soup
Yield: Serves 6
Cuisine: Spain
Ingredients: 1 medium organic yellow onion, coarsely chopped; 6 cloves organic garlic, sliced; 2 organic bay leaves; Finely grated zest from 1 organic orange; 1 cup chopped organic Italian flat-leaf parsley; 3 large organic red bell peppers, seeded and cut into large dice; Freshly squeezed juice from 1 organic orange; Sea salt and pepper; 2 tablespoons organic Spanish extra-virgin olive oil; 2 tablespoons organic butter or organic vegan buttery spread; 2 teaspoons smoked paprika; 1 teaspoon organic fennel seeds; A generous pinch of saffron, about 1 teaspoon; 1 cup white wine; 1 28-ounce can organic or San Marzano whole peeled tomatoes in juice, crushed by hand; 1 cup (½ pound) dry organic lima beans, sorted for stones and rinsed; 2½ quarts (10 cups) water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

I love the flavors of Spanish foods, and this Spanish-style soup sings the praises of fennel seeds, smoked paprika, tomatoes, bell peppers, and saffron, with the health benefits of protein, fiber, and vitamin C. I serve this soup with my Parmesan-Herb Garlic Bread.

Ingredients

2½ quarts (10 cups) water
1 cup (½ poun

Europe
Spain
Vegan
Mediterranean
Soup
Gluten-free

Method

Measure the water, the sorted lima beans, and the bay leaves into a large, heavy pot. Cover and set over high heat and bring to a boil. When it reaches a boil, reduce the heat to medium and cook at a medium boil for about 45 minutes, stirring occasionally, until the lima beans are crisp-tender when tested with a fork (scoop a bean into a big spoon, then test it with a fo