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P. 3
Butter Bean Soup
Ingredients Method
450g canned butter beans, rinsed
and drained In a soup pot, sauté vegetables in olive
5 carrots, peeled and chopped oil until onions and celery are
1 leek, white part only, chopped translucent. Add butter beans and sauté
2 tablespoons finely chopped for another 2 to 3 minutes.
shallots Add the vegetable stock to the boiling
2 sticks celery peeled and chopped water and stir until dissolved. Add stock
4 cubes vegetable stock to the sautéed vegetables and beans.
1 litres boiling water Add remaining water and allow soup to
2 tablespoons olive oil simmer over a low heat for 1 to 1 1/2
hours. Serve steaming hot.
