Dinner Recipe Butterbean soup

Dinner Recipe Butterbean soup

Ingredients:

• 2 tablespoons olive oil


• 1 brown onion, chopped


• 2 garlic cloves, crushed


• 4 tomatoes, roughly chopped


• 3 stalks celery (including leaves), chopped


• 400g can butterbeans, drained, rinsed


• 3 cups chicken stock


• 3 teaspoons rosemary leaves, chopped


• 4 slices rye bread


• 60g Swiss cheese, coarsely grated


• 100g green beans, trimmed, thinly sliced


• 1/2 cup flat-leaf parsley leaves, chopped

Instructions:

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and tomatoes. Cook, stirring, for 3 minutes or until soft. Add celery (including leaves), butterbeans, stock and rosemary. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 minutes.


2. Meanwhile, preheat a grill on medium-high heat. Place bread on a baking tray and sprinkle with cheese. Grill for 3 to 4 minutes or until golden. Cut into fingers.


3. 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 with cheese toast.