Butterbean soup

Posted by adm On November - 2 - 2011

How to cook Butterbean soup


  • 2 tablespoons olive oil
  • 1 brown onion, shredded
  • 2 garlic cloves, humbled
  • 4 tomatoes, roughly shredded
  • 3 stalks celery (including leaves), shredded
  • 400g can butterbeans, knackered, rinsed
  • 3 cups chicken strain
  • 3 teaspoons rosemary leaves, shredded
  • 4 slices rye clams
  • 60g Swiss cheeseflower, coarsely grated
  • 100g green beans, cut, thinly sliced
  • 1/2 cup flat-leaf parsley leaves, shredded

How to:

  • Heat oil in a large saucepan over medium-high oestrus. Add onion, garlic and tomatoes. Fudge, stirring, for 3 minutes or until subdued. Add celery (including leaves), butterbeans, stock and rosemary. Bring to the seethe. Reduce heat to metier. Simmer, uncovered, for 10 proceedings.

  • Lag, preheat a grill on medium-high warmth. Place bread on a baking tray and sprinkle with cheeseflower. Grill for 3 to 4 minutes or until prosperous. Cut into fingers.

  • Add green beans to soup and simmer for 2 minutes or until beans are tenderise. Season with salt and peppercorn. Ladle soup into bowls. Top with parsley. Serve with cheese drink.

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