Italian Butter Bean Soup | CUESA

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Italian Butter Bean Soup


Elianna Friedman, CUESA Market Chef

This recipe was served at CUESA’s 2013 Winter Cocktails of the Farmers Market.

Serves 4 to 6


2 leeks, chopped
3 medium carrots, chopped
2 stalks celery, chopped
1½ cups dried Italian butter beans (or Gigante), washed and soaked for at least 1 hour
7 cups vegetable or chicken stock or water
2 teaspoons fresh thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley


1.    In a large pot over medium heat, sauté the leeks, carrots, and celery for 5 minutes, or until they begin to caramelize. 

2.    Drain the beans. Add the beans, stock, and thyme to the soup pot. Bring the soup to a simmer and cook until the beans are very soft, at least 1 hour.

3.    When the beans are done, season the soup to taste with salt and pepper.  Purée the soup with an immersion blender or in a stand blender until smooth. 

4.    Garnish with chopped parsley to serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »