Butterbean Soup

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

The ingredient of Butterbean Soup

• 2 tablespoons olive oil
• 1 brown onion chopped
• 2 garlic cloves crushed
• 4 tomatoes roughly chopped
• 3 stalks celery including leaves chopped
• 400g can butter beans drained rinsed
• 3 cups massel chicken style liquid stock or vegetable liquid stock
• 3 teaspoons rosemary leaves chopped
• 4 slices rye bread
• 60g swiss cheese coarsely grated
• 100g green beans trimmed thinly sliced
• 1 2 cup flat leaf parsley leaves chopped

The Instruction of butterbean soup

• 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
• 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
• 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

fatContent: 325 04 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: 13 milligrams cholesterol

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