Winter Butter Bean Soup

©NotAnotherFoodie

Now that the weather has cooled down I'm really enjoying getting back into making soups - not just cause they are yum and make you feel warm and cozy from the inside out, but because a little effort goes a long way!  This soup will last for days in the fridge or months in the freezer which means you'll have a quick and easy dinner waiting after those long days at work.

What you will need:

©NotAnotherFoodie

• 2 cans of butter beans
• 4 tomatoes
• 1/2 bunch of celery
• 1 bunch of parsely
• 1L carton of chicken stock
• 1L carton of vegetable stock
• 1 brown onion
• clove of garlic

Chop the onions and tomatoes. Heat some olive oil in a big pot and add the onions cooking until soft and translucent. Crush the garlic, add to pan and stir for 30sec then add the tomatoes. Once the tomatoes have softened and turned to mush add all of the chicken stock and let it simmer.

©NotAnotherFoodie

©NotAnotherFoodie

In the meantime chop the celery. Also chop the celery leaves but keep them separate.

©NotAnotherFoodie

Add the celery to the pot and continue to simmer.

©NotAnotherFoodie

Drain and rinse the butter beans. Chop the cabbage into 1cm strips. Add both to the pot. Continue to simmer until the cabbage softens then add the celery leaves.

©NotAnotherFoodie

Add some chopped parsley making sure you leave enough to garnish and then serve!

©NotAnotherFoodie