Butterbean Soup.
Ingredients.
2 tablespoons olive oil
1 tablespoons hing
4 tomatoes, roughly chopped
3 stalks celery (including leaves), chopped
400g can butterbeans, drained, rinsed
3 cups vegetable stock
3 teaspoons rosemary leaves, chopped
4 slices rye bread
100g green beans, trimmed, thinly sliced
1/2 cup flat-leaf parsley leaves, chopped
Preparation.
Heat oil in a large saucepan over medium-high heat. Add tomatoes. Cook, stirring, for 3 minutes or until soft. Add celery (including leaves), butterbeans, stock and hing, 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 . 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.