Mediterranean Butterbean Soup

Mediterranean Butterbean Soup

A hearty soup that will leave you feeling full and happy!

Prep time:
5 minutes
Cooking time:
25 minutes


  • 1x400g tin of butterbeans, drained
  • 300g tomato passata
  • 1 celerystick, sliced
  • 1 small carrot, peeled and sliced
  • 1 small onion, peeled and finely diced
  • 1 vegetable stock cube, crumbled
  • salt and freshly ground black pepper
  • Rapeseed oilspray
  • fresh parsley, for garnish (optional)


  • Heat a medium-sized saucepan and add a couple of sprays of the rapeseed oil and add the onion, celery, sliced carrots and garlic and cook for 3-4 minutes.
  • Add the tomato passata, vegetable stock cube and100ml of warm water to the saucepan and bring to the boil.
  • Once the liquid has come to the boil add the drained butterbeans, a little salt and black pepper, reduce the heat slightly to a strong simmer and cook for further 20 minutes.
  • Serve the soup in warmed bowls topped with a little fresh parsley(optional).

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