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Spring vegetable soup with butter beans

If you’re after a healthy and filling soup during Spring and early Summer, try this super easy, yet really nourishing, vegan spring vegetable soup with butter beans. It’s served with Gremolata, which adds freshness and zest to the hearty cabbage and beans. Serve it with crusty, wholesome bread or scones.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 leek
  • 1 large carrot
  • 1 stick of celery
  • ½ broccoli florets only
  • 1 large cup shredded spring greens
  • 1 tin of butter beans drained
  • 1 litre of organic vegetable stock
  • For the gremolata:
  • 2 Tbsps of chopped parsley
  • 1 large garlic clove minced
  • 1 lemon zested
  • Lemon juice

Method
 

  1. Chop the leek, celery and the carrot.
  2. Heat the oil in a saucepan, then add the leak and celery. Gently sauté them for five minutes, then add the carrot and cook for another five minutes or so.
  3. Pour in the vegetable stock, then add the broccoli and bring to the boil. Simmer for five minutes, then add the shredded spring greens and the drained butter beans. Cook for another five minutes.
  4. Meanwhile make the gremolata: mix the parsley with the garlic and lemon zest into a paste. Add a drop of lemon juice, if it’s too dry.
  5. When the vegetables are tender, turn off the heat and ladle it into bowls. Serve with the gremolata and lemon wedges on the side.