A hearty soup that will leave you feeling full and happy!
Ingredients
- 1x400g tin of butterbeans, drained
- 300g tomato passata
- 1 celerystick, sliced
- 1 small carrot, peeled and sliced
- 1 small onion, peeled and finely diced
- 1 vegetable stock cube, crumbled
- salt and freshly ground black pepper
- Rapeseed oilspray
- fresh parsley, for garnish (optional)
Method
- Heat a medium-sized saucepan and add a couple of sprays of the rapeseed oil and add the onion, celery, sliced carrots and garlic and cook for 3-4 minutes.
- Add the tomato passata, vegetable stock cube and100ml of warm water to the saucepan and bring to the boil.
- Once the liquid has come to the boil add the drained butterbeans, a little salt and black pepper, reduce the heat slightly to a strong simmer and cook for further 20 minutes.
- Serve the soup in warmed bowls topped with a little fresh parsley(optional).