Butter Bean and Spinach Soup Recipe
(SERVES 4 )

Nourishing Butter Bean and Spinach Soup uses frozen leaf spinach, which is handy to keep as it makes a great addition to a variety of soups. Good homemade stock is another invaluable freezer item, used to upgrade soups and sauces. And a selection of canned beans is a store cupboard must - for soups, salads and main-course meals.

Follow the soup with some cheese and biscuits, and fresh fruit. Or, if you can find a latenight delicatessen open, buy an array of various cold meats and serve them with bread, pickles and salad to make a more substantial meal.

Ingredients:

Method:

1. Heat Heat the oil in a saucepan and gently cook the onion until soft. Rinse the butter beans and add them to the onion along with the stock and frozen spinach. Cover the pan and leave to simmer for about 12 minutes until the spinach is thawed.

2. Season to taste with lemon juice, nutmeg, salt and pepper then mash or blend, leaving some texture to the soup. (A hand-held blender that does its work in the saucepan is useful for this.)

3. Serve the soup sprinkled with a generous handful of grated cheese.

Preparation Time: 5 minutes       Cooking Time: 15 minutes

 

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