Butterbean Soup
A hearty soup that will leave you feeling full and happy!
Serves 2
179 kcal per serving
Prep time: 5 mins
Cooking time: 25 mins
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).
