Butter Bean & Vegetable Soup

 

I love soup season, and this butter bean and vegetable soup is a firm favourite of mine! Easy to make and perfect to keep in the freezer for a quick dinner on a cold winters day.

 

Ingredients: serves 6 people

 2 tbsp olive oil

1 pinch of fennel seed

1 pinch dried chilli flakes

1 onion, chopped

1 carrot, chopped

1 stick of celery, chopped

1 courgette, chopped

1 red pepper, chopped

1L of good quality chicken or vegetable stock

1 570g jar of butter beans in water (we love @boldbeanco)

1 125g bag of baby spinach

1 30g pack of flat leaf parsley, chopped

 

Method

• In a large heavy based pan, warm the olive oil over a medium heat, add the fennel seeds and the chilli flakes
• Add the onion, carrot and celery to the pan, stir and cover with a lid, sweat over a medium heat for 10 minutes with a pinch of salt, stir regularly.
• Once the onions and celery are soft and translucent, turn up the heat and add the red pepper, and courgettes. Stir fry for 1 minute.
• Now add the stock and the jar of beans, including their stock, bring to the boil.
• Add the spinach, allow to wilt and then add the parsley.
• Season to taste and serve with hunks of crusty bread and butter.
• To freeze, cool and transfer to freezer proof containers. Allow to defrost before heating in a pan to a simmering point.

 

As always, we love to see your finished recipes! Don't forget to share with us @byrubyfoods.