If you are using dried beans, refer to the instructions on the packet – they may need to be soaked overnight prior to cooking in order to draw out any toxins and then cooked thoroughly. Tinned butter beans can be used straight away. This is a vegan soup. Heat the oil in heavy based pan … Continue reading "Butter Bean and Vegetable soup"

If you are using dried beans, refer to the instructions on the packet – they may need to be soaked overnight prior to cooking in order to draw out any toxins and then cooked thoroughly. Tinned butter beans can be used straight away. This is a vegan soup.

1. Heat the oil in heavy based pan and gently sauté the celery and leek for 5-10 minutes until soft.
2. Add in all the other ingredients, bring to the boil and then turn down the heat and simmer for 30 minutes.
3. Sprinkle with finely chopped parsley* and serve with crusty bread.

Wine tip

Packed full of rustic, rich autumnal flavours, this reminds us of something cooked by an Italian nonna. A great option would be a Boheme Salento Primitivo (£8.00) from The Secret Cellar (Tunbridge Wells, Wadhurst, Forest Row, Oxted). Its delicious Mediterranean spice notes, wonderful flavours of damson and plum and juicy, soft tannins won’t dominate the soup.