Spring vegetables and butter beans soup
3 Apr 2016
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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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