Creamy Baby Butter bean soup with ham and saffron

Creator notes

I’m finally sharing one of my most sentimental recipes – our household’s white bean soup. This dish is a true collaboration between my husband and me. After realizing we each had very different visions of the perfect white bean soup, we decided to cherry-pick our non-negotiables and (literally) stirred them together in one big pot. The result, I hate to admit, far exceeds either of our individual versions.

The ham hock? Not my idea. I actually begged my mom to skip it in her own bean stew when I was a kid. But it was one of my spouse’s must-haves, so here it is, though you can swap it for chopped bacon if you prefer. You should be able to find a ham hock at your local butcher – I personally go for just a half hock since too much can overpower the beans, which I never want. Think of it as a “teabag” of flavor, steeping gently in the soup as it simmers.

– Kourtney Paranteau (@cutemeat)

Featured bean: Baby Butter

Take 'em from dried to cooked with our guide! 

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Ingredients 

• 1 lb dried Baby Butter beans
• 2 tbsp unsalted butter
• 1 small fennel bulb, or ½ large fennel bulb, finely chopped
• 1 small yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 sprigs thyme, picked
• 2 tsp red chili flakes
• 1 bay leaf
• ½ ham hock (or 4 oz chopped bacon)
• 2 tsp salt
• 1 tsp pepper
• ½ tsp saffron
• 4 cups high-quality chicken or vegetable stock
• 2 cups heavy cream
• 2 cups Parmigiano Reggiano, grated + more for serving
• 2 tsp good olive oil
• Zest of 1 lemon 
• Toasted bread (for serving)

Steps

In a large Dutch oven, melt the butter over medium-high heat. Add the fennel, onion, and garlic, and cook for about 4 minutes, or until translucent and fragrant. Add the thyme, chili flakes, and bay leaf. Stir in the beans.

Nestle the ham hock (or bacon) into the beans, then pour in the stock. Bring the soup to a low boil, reduce the heat to a simmer, and cook for about 2 hours, or until the beans are soft and tender. Add more stock or water if necessary to keep the bean submerged.

Meanwhile, steep the saffron by heating 2 tbsp of water, pouring it over the saffron threads to make a “tea.” This will help release its color and flavor. Set aside.

Once the beans are cooked through, remove from heat. Remove the ham hock, shred the meat with two forks, and add the meat back to the pot. Discard the ham bone. Remove half of the beans from the pot, then puree in a blender or food processor until silky smooth. This step will make the soup both luxurious and velvety, while still retaining some texture from the whole beans.

Slowly stir the bean puree and heavy cream into the pot. If the soup feels thicker than desired, add more stock or water as needed. Reheat on low if the soup has cooled. Stir in the grated Parmigiano Reggiano.

To serve, ladle the soup into bowls and finish with a drizzle of saffron water, lemon zest, a sprinkle of grated cheese, and a crunchy piece of toast for dipping.