Dill is the herb of the moment! At least it is with me and I’m on a mission to get everyone else to fall in love with it too. It has quite a distinctive taste- similar to fennel or anise and a little goes a long way.
I threw a small handful into the food processor when making a batch of my basic hummus a few days ago and it really perked it up and turned a simple meal of hummus/avocado/radishes on toast into something a little special. I find the same can be said when a small amount is added to things salads, creamy dressings- and this soup.
I know you probably don’t think of pasta and bean soup as a spring-time dish, but with lots of lemon and the fresh herbs the flavour is light and fresh, definitely good for right now. I like balancing out a bowlful of pasta with some protein-rich beans and these giant butterbeans add a wonderfully creamy contrast too.
An easy weeknight dinner.
Lemon-Dill Pasta Bean Soup:
1 Tbsp Olive oil
1 Small onion, diced
2 Carrots, sliced into rounds
4 C/1 litre Vegetable broth
1 C/250 ml Water
200g/7oz Wholegrain/GF pasta (I recommend a chunky shape)
1-1/2 C Cooked butterbeans (1 Can), drained and rinsed
1/3 C Chopped fresh dill
3-4 Tbsp Lemon juice (approx 1 lemon)
Salt & Pepper
Sauté the carrots and onions in the olive oil in a pan over medium heat for 3 minutes, or until just beginning to soften.
Add the broth and water and bring to boil.
Add the pasta and cook according to package instructions. A few minutes before the end of the cook time, add the butterbeans to warm through thoroughly.
When the pasta is al dente, turn the heat off, add the lemon juice, chopped dill and salt and pepper to taste.
Do you have a favourite herb?