Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

400g tin butter beans (or 150g dried, see above)

2 sticks celery, washed and finely chopped

2 leeks, washed and chopped

2 medium sized carrots, peeled and thinly sliced

250g large fresh tomatoes

1tbsp tomato puree

400g or a tin of chopped tomatoes

2tbsp olive oil

2 crushed garlic cloves

1ltr vegetable stock

2tsp oregano

3 sprigs parsley (either kind), finely chopped

Salt and pepper to taste

1tsp  (for a variation if you like it spicier, add chilli flakes when you are sautéing the vegetables)

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.

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