BUTTERBEAN SOUP

Serves 1 This recipe has a slight nod to the Spanish tapas flavours with its rich tomato base, lemon and paprika. The addition of butterbeans allows you to stock up on some essential protein and B vitamins.

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Step 1

Using your non-stick pan, gently fry your finely chopped onion and crushed garlic on a medium heat in your extra virgin olive oil until soft.

Step 2

Add your chopped closed cup mushrooms, paprika, white pepper, fresh chopped basil, tinned tomatoes, tomato purée, water, chilli flakes and fresh parsley.

Step 3

Stir thoroughly and simmer on a low heat for 5 minutes.

Step 4

Now add your butterbeans and simmer for a further 5 minutes or until your beans are soft and tender.

Step 5

Then stir in your spinach until wilted, add a squeeze of lemon and season with black pepper.

Step 6

Serve in your favourite dish and enjoy!