Name: Butterbean soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 brown onion, chopped; 2 garlic cloves, crushed; 4 tomatoes, roughly chopped; 3 stalks celery (including leaves), chopped; 400g can butter beans, drained, rinsed; 765.00 gm chicken style liquid stock or vegetable liquid stock; 3 tsp rosemary leaves, chopped; 4 slices rye bread; 60g Swiss cheese, coarsely grated; 100g green beans, trimmed, thinly sliced; 125.00 ml flat-leaf parsley leaves, chopped

Butterbean soup

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Vegetarian butter bean soup paired with cheesy toast, simple and kid-approved!

Ingredients:

36.40 gm olive oil
1 brown onion, chopped
4 tomatoes, roughly chopped
3 stalks celery (including leaves), chopped
400g can butter beans, drained, rinsed
765.00 gm chicken style liquid stock or vegetable liquid stock
3 tsp rosemary leaves, chopped
4 slices rye bread
60g Swiss cheese, coarsely grated
100g green beans, trimmed, thinly sliced
125.00 ml flat-leaf parsley leaves, chopped

Instructions:

In a large saucepan, heat oil over medium-high heat. Add onion, garlic, and tomatoes. Cook for 3 minutes until soft. Add celery (with leaves), butterbeans, stock, and rosemary. Bring to a boil, then reduce heat to medium and simmer uncovered for 10 minutes.
Preheat a sizzling grill on medium-high. Lay bread on a baking tray, sprinkle with cheese, and grill for 3 to 4 minutes until beautifully golden. Slice into fingers for a delightful touch.
Add the green beans to the soup and let them simmer for 2 minutes or until they are tender. Season with salt and pepper, then ladle the soup into bowls, top with parsley, and serve with cheese toast.

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