
By Melissa Tereso
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.
Updated at: Thu, 17 Aug 2023 04:48:28 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories336.2 kcal (17%)
Total Fat7.4 g (11%)
Carbs46.9 g (18%)
Sugars10.9 g (12%)
Protein18.7 g (37%)
Sodium428.5 mg (21%)
Fiber14.5 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

1 teaspoonextra virgin olive oil

0.5red onion
small, or white onion finely chopped

1clove garlic
crushed

2closed cup mushrooms
chopped

½ teaspoonpaprika

white pepper

1 heaped teaspoonbasil
fresh chopped

200gchopped tomatoes tin

1 teaspoontomato purée

100mlwater

1 pinchdried chilli flakes

parsley
fresh, chopped

400gTinned butterbeans
drained and rinsed

fresh spinach

lemon

black pepper
to season
Instructions
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!
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