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Spring vegetables and butter beans soup

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.
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
  

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

Method
 

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