The key to this dish lies in selecting the right ingredients—fresh vegetables, quality stock, and good butter beans. I always opt for dried butter beans when I have time to soak them, as they offer a richer texture, but canned beans work beautifully for a quicker version. Choosing fresh garlic and thyme elevates the flavor, and a dash of smoked paprika gives it that subtle warmth I adore from my days experimenting in professional kitchens. Don’t underestimate the power of a good vegetable stock here—it’s the backbone of the soup’s depth.

• 1 cup dried butter beans (or 2 cans, drained and rinsed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable stock (or chicken stock for non-vegetarian version)
• 1 teaspoon smoked paprika
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional: splash of lemon juice for brightness