"Buttery", Beany, Brussie-Filled Soup

Butter-y Bean This soup is like a warm buttery hug. Can you feel it?!

Its many textures, rich broth, and filling ingredients, make it one of my favorite winter soups.

It’s buttery texture comes from the red palm oil (or you could use grass-fed, organic, butter) and the fact that the somewhat delicate white bean is cooked directly into the broth of the soup.

The red palm oil gives it a plant based buttery taste and an incredibly lovely golden color! If you want to try Red Palm Oil, be sure to get it from a company that is diligent about sustainable growing and harvesting practices. I like Nutiva brand.

"Buttery", Beany, Brussie-Filled Soup
Author: Denise
  • 1/2 large white onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks celery, chopped
  • 2T olive oil
  • 2T red palm oil (or butter, or ghee)
  • 3 cups navy beans (great northern white beans or cannellini beans would be tasty too), soaked over night. (Could also use canned beans)
  • 1 tsp oregano (dried)
  • 1 bay leaf
  • About 3 cups dried Egg Noodles (optional)
  • 12-15 brussel sprouts, halved
  • Two large handfuls fresh spinach
  • Lemon Juice (for garnish)
  • Parsley, finely chopped (for garnish)
  • salt and pepper to taste
  1. Sauté onions , garlic, celery in a bit of olive oil until aromatic. Then add the red palm oil. Sauté a few minutes longer.
  2. Add soaked beans and 8 cups of water. Cook on medium - high for about 30 minutes. Add some salt, pepper, oregano and bay leaf. Cook an additional 30 minutes, until beans are tender.
  3. (If using canned beans use only 6 cups of water and include some of the liquid from the can of beans, cook for about 15 minutes before proceeding to step three.)
  4. If adding noodles Once beans are tender, add a couple of large handfuls of egg noodles (any noodle would be delicious!) Cook for about 8 minutes until noodles are al dente.
  5. Add halved brussels sprouts, and simmer until they turn a bright vibrant green. About two minutes.
  6. Add spinach, and remove the soup from heat.
Garnish each serving with a swirl of extra virgin olive oil, a slight squeeze of fresh lemon juice, a few sprigs of finely chopped parsley, and lots of black pepper!



Also tasty, but for the ears.