Creamy Baby Butter Bean Soup With Saffron

Sometimes the best recipes come from compromise. Not the disappointing kind where nobody gets what they want, but the beautiful kind where two different ideas come together to create something better than either one alone. That's exactly what happened with this Creamy Baby Butter Bean Soup with Ham and Saffron, a dish born from love, collaboration, and two people who had very different opinions about the perfect white bean soup.

A Recipe Born from Love (and Disagreement)

Recipe creator Kourtney Paranteau (@cutemeat) calls this one of her most sentimental recipes, and for good reason. "This dish is a true collaboration between my husband and me," she explains. "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? A soup that's both rich and delicate, with layers of flavor from ham hock (her husband's must-have), saffron threads that add golden color and subtle sweetness, and creamy Baby Butter beans that become silky smooth while still keeping some texture. "The result, I hate to admit, far exceeds either of our individual versions," Kourtney says with a laugh.

The Star: Baby Butter Beans

Let's talk about Baby Butter beans, our best-selling bean and everyone's favorite for good reason. These are not your typical lima beans! These small, creamy beans have a tender texture and mild, buttery flavor that makes them perfect for soups. When cooked, they become incredibly soft and almost melt-in-your-mouth creamy, which is exactly what you want in a luxurious soup like this one.

What makes our Baby Butter beans special is where they come from. Grown in California's Sacramento Valley by Chris Capaul, whose family has been farming beans since 1915, these beans are cultivated in harmony with rice using careful rotation methods. The warmer climate of the Sacramento Valley is perfect for butter beans, and Chris's attention to the land produces beans that are far richer in flavor than what you'll find at the grocery store.

In this soup, the Baby Butter beans play a dual role. Half of them stay whole, giving you tender bites throughout the soup. The other half get blended until silky smooth, creating a velvety base that makes the soup feel indulgent without being heavy. It's this combination of textures that makes the soup so satisfying.

About That Ham Hock

Here's where Kourtney's compromise comes in. "The ham hock? Not my idea," she admits. "I actually begged my mom to skip it in her own bean stew when I was a kid." But it was one of her husband's non-negotiables, and she's glad she gave in. The ham hock acts like a "teabag" of flavor, steeping gently in the soup as it simmers and adding a deep, savory richness that makes the beans shine even brighter.

You can find ham hocks at your local butcher, and Kourtney recommends using just half a hock so it doesn't overpower the beans. If you prefer, you can swap it for chopped bacon, it'll give you a different but equally delicious result.

The Saffron Touch

Saffron might seem like an unusual addition to white bean soup, but it's what takes this dish from good to unforgettable. Those delicate red threads add a subtle floral sweetness and a gorgeous golden color when you drizzle the saffron "tea" over each bowl. It's a simple finishing touch that feels special and makes the soup look as beautiful as it tastes.

Building the Soup

The process is straightforward but takes time, about 2 hours of gentle simmering to get the beans perfectly tender. You start by cooking fennel, onion, and garlic in butter until they're soft and fragrant. Then you add the beans, nestle in that ham hock, and let everything simmer in good-quality stock until the beans are melt-in-your-mouth soft.

The magic happens when you blend half the beans into a silky puree, then stir it back into the pot along with heavy cream and grated Parmigiano Reggiano. The result is a soup that's both luxurious and comforting, with just the right balance of creamy and chunky textures.

Serving It Up

This soup is made for cozy dinners with crusty bread for dipping. Finish each bowl with a drizzle of that saffron water, a sprinkle of lemon zest for brightness, and extra Parmesan because cheese makes everything better. It's the kind of meal that makes you want to curl up on the couch with a bowl and a good book.

This is comfort food at its finest, simple ingredients, patient cooking, and a whole lot of love stirred into every pot.

Creamy Baby Butter bean soup with ham and saffron

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Category

Soup

Cuisine

Italian-American

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

Other beans to try: Flageolet, Cassoulet, Southwest Gold 

Take 'em from dried to cooked with our guide!

Ingredients

• 2 tsp good olive oil

• 1 lb dried Baby Butter beans

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• 1 bay leaf

• 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, leaves picked

• 2 tsp red chili flakes

• ½ ham hock (or 4 oz chopped bacon)

• 2 tsp salt

• 1 tsp pepper

• ½ tsp saffron threads

• 4 cups high-quality chicken or vegetable stock

• 2 cups heavy cream

• 2 cups Parmigiano Reggiano, grated + more for serving

• Zest of 1 lemon

• Toasted bread (for serving)

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Directions

1. Cook the aromatics: 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 leaves, chili flakes, and bay leaf.

2. Simmer the beans: 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 needed to keep the beans submerged.

3. Make the saffron tea: Meanwhile, steep the saffron by heating 2 tbsp of water, then pouring it over the saffron threads. This helps release its color and flavor. Set aside.

4. Shred the ham: 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.

5. Blend for creaminess: Remove half of the beans from the pot, then puree in a blender or food processor until silky smooth. This step makes the soup both luxurious and velvety, while still keeping some texture from the whole beans.

6. Finish the soup: 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.

7. 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.