Name: Spring vegetables and butter beans soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 medium courgettes (zucchini); 2 medium leeks; 1 Tbsp olive oil; 1 liter vegetable stock; 100g spring greens; 1 tin of butter beans (400g); grated zest of half a lemon; 1 Tbsp chopped parsley

Spring vegetables and butter beans soup

3 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Eating lots of vegetable soups is an ideal way to strengthen our immune system until summer comes. This spring vegetables and butter beans soup is not only super-healthy, but really tasty, rather filling and very easy to make! Serve it with wholesome, crusty bread.

Ingredients

2 medium courgettes (zucchini)
2 medium leeks
1 Tbsp olive oil
1 liter vegetable stock
100g spring greens
1 tin of butter beans (400g)
grated zest of half a lemon
1 Tbsp chopped parsley

Instructions

Cut the courgettes into 2cm cubes and thickly slice the leeks.
Heat the oil in a large saucepan, then gently sauté the chopped vegetables for about 5 minutes, until tender.
Pour in the stock and bring to a simmer.
Meanwhile, shred the cabbage into thin strips and drain the beans.
When the soup is simmering, add them to it and gently cook at low temperature for 15 minutes (under cover).
Just before serving, stir in the lemon zest and parsley.