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Add a photoServings: 6
Ingredients
- 1 Tbsp. Extra virgin olive oil, (15ml spoon)
- 2 x Cloves garlic, crushed
- 6 ounce Young spinach, (175g)
- 1 x 7 3/4 ounces butter beans, (211g)
- 3/4 pt Vegetable stock, (1litre)
- Â Â Julienne strips of lemon rind, (optional)
Directions
- 1. Heat the oil in a pan, and soften the garlic in it.
- 2. Add in the spinach and butter beans with liquid from the can and 1/2 pint
- (300ml) of the stock. Simmer for 15 min, then blend, sieve, or possibly put through a food processor.
- 3. Add in the remaining stock and reheat.
- 4. Garnish with strips of lemon rind if desired, and serve fairly soon, as the soup will lose colour if left to stand.
- NOTES : The butter beans add in a nutty flavour to the soup, as well as thickening it. Other green vegetables could be used instead of spinach, for example, brussels sprouts are particularly good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 29 | |
| Calories from Fat 21 | 72% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 251mg | 10% |
| Potassium 117mg | 3% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.59g | 0% |
| Protein 0.64g | 1% |
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