Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, spinach, butter beans, salt and pepper and stir as the onion softens (about 3 minutes)
3
Add the stock, cover the pot and simmer for about 30 minutes
4
Make the topping: combine the parsley, cilantro/coriander, olive oil, lemon juice, salt and pepper
5
Serve each bowl of soup with a generous topping of your herb mixture
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories202
% Daily Value *
Total Fat14g18%
Total Carbohydrate17.2g7%
Protein5.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
½ onion, roughly chopped
6 garlic clove, roughly chopped
3 cups roughly chopped spinach
1 ½ cups butter beans, cooked and drained
Salt and pepper
8 cups vegetable stock
Topping:
½ cup finely chopped parsley
¼ cup finely chopped cilantro/coriander
1 Tbsp olive oil
1 Tbsp lemon juice
Pinch of salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, spinach, butter beans, salt and pepper and stir as the onion softens (about 3 minutes)
3
Add the stock, cover the pot and simmer for about 30 minutes
4
Make the topping: combine the parsley, cilantro/coriander, olive oil, lemon juice, salt and pepper
5
Serve each bowl of soup with a generous topping of your herb mixture
