Tomato + Bean Broth + with Asparagus
HUGE thanks to the legend that is Anna Shepherd who let us share this #beanspo on our website for all you champs to enjoy.
Anna is an amazing recipe developer, food consultant + food stylist. Check out her website for more information on this bean champ.
Tomato Broth Bean Soup with Asparagus
"**A note on beans** Jarred beans do a lot of heavy lifting - they’re creamier, nuttier and better seasoned than their canned counterparts, and if it’s the main protein on your plate, invest in a jar of the good stuff. I used the Queen Butter Beans from @boldbeanco, a British one-woman band on a mission to inspire everyone about the possibilities with beans (in the kitchen, in particular)." Anna Shepherd
3 tablespoons extra virgin olive, plus extra for drizzling
2 red onions, finely chopped
4 sticks celery, finely chopped
6 garlic cloves, finely sliced
1 red chilli, finely chopped
2 fresh bay leaves
1 x 400g tin finely chopped tomatoes (I like @muttipomodorouk)
1 head spring greens, finely sliced (large tough central ribs removed), or use kale or spinach instead
1 x 650g jar of Queen Butter Beans
1 lemon, cut into wedges
40g unsalted butter
500g asparagus, tough bottoms snapped off
30g toasted almonds, roughly chopped
Heat the oil in a saucepan over a medium heat and add the onions and celery with a big pinch of salt. Stir occasionally for 10 minutes, until soft and translucent. Add the garlic, chilli and bay leaves and cook for another couple of minutes.
Stir in the tomatoes, greens and beans with the water from the jar which is starchy and will help the soup to thicken. Fill the tomato tin with water and add that to the pan too.Simmer for 10-15 minutes until the greens are tender and the soup has thickened. Taste and adjust the seasoning, bearing in mind the liquid from the jar is usually generously seasoned with salt. Melt the butter in a frying pan. When it starts to smell nutty, has foamed and the butter changes colour from pale to hazel, add the asparagus and a pinch of flaky salt. Cook over a high heat for 3-4 minutes, until the spears are blistered in places and tender with a bit of resistance. Remove from the heat and stir in the almonds.
Ladle the soup into bowls, top with a few asparagus spears and spoon over the nutty brown butter. Drizzle generously with olive oil and serve with lemon wedges for squeezing over.