A delicious, wholesome and very filling butterbean soup using my Vegetable or Chicken Stock. This is a great recipe for batch cooking because you can make it in a large batch and will keep for several days in the fridge and you can freeze it also.
1 large Onion, finely chopped
2 Celery Stalks, sliced
1 large Carrot, diced
2 cloves Garlic, roughly chopped
3-4 sprigs Fresh Thyme, stems discarded & roughly chopped
1½ L Carol’s Vegetable or Chicken Stock
3x (400g) tins Butter Beans, drained & rinsed
125g Baby Leaf Spinach
Salt & Pepper
Place large pot over medium heat. Once hot, drizzle with olive oil then gently cook onion, carrot and celery until onions are translucent, 3-5 minutes.
Add the garlic and thyme and cook for 30 seconds to 1 minute.
Add stock and butter beans then bring to a boil over high heat. Reduce heat to medium and leave to simmer for 10-15 minutes.
Season to taste then add spinach and allow spinach to wilt, 2-3 minutes.
Serve hot garnished with fresh parsley and optional shaved parmesan cheese.