Butterbean soup

Cooking Soups Butterbean soup

Butter bean soup with cheese toast is easy, vegetarian and kid friendly. Perfect!

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and tomatoes. Cook, stirring, for 3 minutes or until soft. Add celery (including leaves), butterbeans, stock and rosemary. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 minutes.
  2. Meanwhile, preheat a grill on medium-high heat. Place bread on a baking tray and sprinkle with cheese. Grill for 3 to 4 minutes or until golden. Cut into fingers.
  3. Add green beans to soup and simmer for 2 minutes or until beans are tender. Season with salt and pepper. Ladle soup into bowls. Top with parsley. Serve with cheese toast.

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2 tbsp olive oil
1 brown onion, chopped
2 garlic cloves, crushed
4 tomatoes, roughly chopped
3 stalks celery , chopped
400g can butterbeans, drained, rinsed
3 cups chicken stock or vegetable stock
3 tsp rosemary leaves, chopped
4 slices rye bread
60g Swiss cheese, coarsely grated
100g green beans, trimmed, thinly sliced
1/2 cup flat-leaf parsley leaves, chopped

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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