Butterbean soup

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

Recipe «Butterbean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.