Name: Butter bean and tomato soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: european
Ingredients: 4.60 gm olive oil; 4 celery sticks, trimmed, chopped; 1 brown onion, roughly chopped; 2 garlic cloves, crushed; 2.50 gm ground cumin; 1 415g can diced tomatoes; 375ml (1 1/2 cups) water; 250ml (1 cup) vegetable liquid stock; 1 300g can butter beans, rinsed, drained; 125.00 ml chopped fresh curly parsley; 1/2 loaf crusty bread, sliced, to serve; Freshly ground black pepper

Butter bean and tomato soup

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Protein-packed tomato soup with butter beans - simple, budget-friendly, and oh so tasty!

Ingredients:

4.60 gm olive oil
4 celery sticks, trimmed, chopped
1 brown onion, roughly chopped
2.50 gm ground cumin
1 415g can diced tomatoes
375ml (1 1/2 cups) water
250ml (1 cup) vegetable liquid stock
1 300g can butter beans, rinsed, drained
125.00 ml chopped fresh curly parsley
1/2 loaf crusty bread, sliced, to serve
Freshly ground black pepper

Instructions:

In a large saucepan over high heat, heat oil until shimmering. Add celery, onion, garlic, and cumin. Sauté for 3 minutes until vegetables are tender-crisp, stirring occasionally.
Combine tomatoes, water, and stock in a pan, bring to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 12 minutes until vegetables are tender. Stir in butter beans and parsley, cook for 2 more minutes until beans are warmed through. Optional: refer to microwave tip for alternative method.
Toast the bread slices until golden and crispy. Season the soup with freshly ground pepper to taste, and serve alongside the toasted bread for dipping.

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