Butterbean soup

Butter bean soup with cheese toast is easy, vegetarian and kid friendly. Perfect!

The ingredient of Butterbean soup

1. 2 tablespoons olive oil
2. 1 brown onion, chopped
3. 2 garlic cloves, crushed
4. 4 tomatoes, roughly chopped
5. 3 stalks celery (including leaves), chopped
6. 400g can butter beans, drained, rinsed
7. 3 cups Massel chicken style liquid stock or vegetable liquid stock
8. 3 teaspoons rosemary leaves, chopped
9. 4 slices rye bread
10. 60g Swiss cheese, coarsely grated
11. 100g green beans, trimmed, thinly sliced
12. 1/2 cup flat-leaf parsley leaves, chopped

The instruction how to make Butterbean soup

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and tomatoes. Cook, stirring, for 3 minutes or until soft. Add celery (including leaves), butterbeans, stock and rosemary. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 minutes.
2. Meanwhile, preheat a grill on medium-high heat. Place bread on a baking tray and sprinkle with cheese. Grill for 3 to 4 minutes or until golden. Cut into fingers.
3. Add green beans to soup and simmer for 2 minutes or until beans are tender. Season with salt and pepper. Ladle soup into bowls. Top with parsley. Serve with cheese toast.

Nutritions of Butterbean soup

calories: 325.04 calories
fatContent: 16 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 28 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent: 13 milligrams cholesterol
sodiumContent: 1065.13 milligrams sodium