Name: Bean & basil soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 brown onion, chopped finely; 3 clove garlic, crushed; 1 litre (4 cups) vegetable stock; 1 cup (250ml) water; 800 gram canned butter beans, rinsed, drained; 250 gram green beans, halved; 2 zucchini, halved lengthways, sliced thickly crossways; 1/2 cup (40g) shaved parmesan; 2 tablespoon basil pesto

Ingredients

1 tablespoon extra virgin olive oil

1 brown onion, chopped finely

3 clove garlic, crushed

1 litre (4 cups) vegetable stock

1 cup (250ml) water

800 gram canned butter beans, rinsed, drained

250 gram green beans, halved

2 zucchini, halved lengthways, sliced thickly crossways

1/2 cup (40g) shaved parmesan

2 tablespoon basil pesto

Method

1.Heat oil in a large saucepan over medium heat; cook onion, stirring, until softened. Add garlic; cook, stirring, until fragrant. Stir in stock and the water; bring to the boil. Add butter beans; simmer, covered, for 10 minutes.

2.Add green beans and zucchini to soup; simmer, covered, for 5 minutes or until vegetables are just tender. Season to taste. Sprinkle soup with cheese; accompany with pesto.

Butter beans are also known as lima beans; you can use cannellini or similar white beans.
Note

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Ingredients

Method

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