2 x 400 g tins of butter beans (drained)
3 - 4 tbs of sundried tomato paste
900 ml vegetable stock
2 onions chopped
1 diced carrot
3 cloves of garlic
celery leaves
3 tbs olive oil
a few celery leaves or salt
1 tsp of Italian seasoning
salt & pepper
Gently cook the diced onions in 2 tbs of olive oil for a few minutes. Add the chopped garlic,carrot and
celery and cook for a further few minutes.
Add the remaining ingredients and bring to the boil. Reduce the heat, cover and simmer for 15 -20
mins.
Place 1/3 of the mixture into a food processor and blend. Add the blended soup to the remaining stock.
Adjust the seasoning and add the remaining tbs of olive oil.
Tip : Add a few finely chopped fresh herbs before serving. Adding some wholemeal small pasta would
make this into a hearty meal.
3 - 4 tbs of sundried tomato paste
900 ml vegetable stock
2 onions chopped
1 diced carrot
3 cloves of garlic
celery leaves
3 tbs olive oil
a few celery leaves or salt
1 tsp of Italian seasoning
salt & pepper
Gently cook the diced onions in 2 tbs of olive oil for a few minutes. Add the chopped garlic,carrot and
celery and cook for a further few minutes.
Add the remaining ingredients and bring to the boil. Reduce the heat, cover and simmer for 15 -20
mins.
Place 1/3 of the mixture into a food processor and blend. Add the blended soup to the remaining stock.
Adjust the seasoning and add the remaining tbs of olive oil.
Tip : Add a few finely chopped fresh herbs before serving. Adding some wholemeal small pasta would
make this into a hearty meal.
