Meals and Courses

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 x 400 g (13 oz) cans butter beans, rinsed and drained
  • 4 tablespoons sun-dried tomato paste
  • 900 ml (1½ pints) vegetable stock (see page 190)
  • 1 tablespoon chopped rosemary or thyme
  • salt and pepper
  • Parmesan cheese shavings, to serve

Heat the oil in a saucepan. Add the onion and fry for 3 minutes until softened. Add the celery and garlic and fry for 2 minutes.

Add the butter beans, sun-dried tomato paste, stock, rosemary or thyme and a little salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes. Serve sprinkled with the Parmesan shavings. This soup makes a light main course served with bread and plenty of Parmesan.

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