Courgette & butter bean soup

This is really easy, cheap and filling. I added the broccolini for a fancy shmancy garnish but it can easily do without. You can serve it with crusty bread, drizzle good quality olive oil on top and you are sorted.

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Courgette & butter bean soup
Recipe Type: Vegetarian
Cuisine: Soup
Author: Shirley Berko – Cuizine Durban
Prep time:
Cook time:
Total time:
Serves: 4
A quick, cheap and filling soup for the lazy soul like me.
Ingredients
  • 1 white onion, diced
  • 2 cloves garlic, peeled and crushed
  • 10 ml olive oil
  • 250 g / 1 punnet baby courgette (zucchini), roughly chopped
  • 1 Litre / 4 cups vegetable stock
  • 1 can butter beans, drained
  • Salt and pepper
  • Broccolini for garnish
  • Half a cup of oil for the broccolini
  • 50 g / a wheel of feta
Instructions
  1. Put a large pot on a medium heat and add the oil
  2. When the oil has gone runny, it’s ready, so add the onions and sweat with the lid on for about 5 minutes (make sure it’s not too hot or the onions will burn, so turn heat down if necessary
  3. When onions are translucent, add the garlic and fry for about 2 minutes more.
  4. Add the courgettes and give everything a good mix. Cook for another 3 minutes
  5. Pour in the stock, drained beans and bring to a boil
  6. Reduce to a simmer, and leave to cook until the courgettes are soft, about 30 minutes
  7. When ready, blend to form a smooth consistency and check seasoning, adjust if necessary
  8. To add a bit of crunch and colour to the dish, deep fry broccolini for two minutes and add on top with some crumbled feta when serving

 

Blog Comments

This looks really YUM and healthy. I will try it out some time soon.

Thanks Sandy for taking the time to comment! It is dead easy. Hope you give it a bash and enjoy 🙂

I love how versatile butter beans are. An absolute pantry staple. Lovely recipe Shirls 🙂

Thanks, Tami! I LOOOOVE butter beans. Very dynamic little buggers, and economical too.

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