Chunky spring soup

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Ingredients

2 courgettes

2 leeks

1 tbsp essential Waitrose olive oil

1 litre vegetable stock

100g spring greens, shredded

400g can essential Waitrose butter beans, drained

Zest of ½ lemon

1 tbsp chopped flat-leaf parsley

Method

  1. Cube 2 courgettes and slice 2 leeks, then cook in a large pan over a medium heat with 1 tbsp essential Waitrose olive oil for 5–6 minutes, until slightly softened.
  2. Add 1 litre vegetable stock with 100g spring greens, shredded, and a 400g can essential Waitrose butter beans that have been drained and rinsed. Simmer for 15 minutes.
  3. Grate in the zest of ½ lemon and scatter with 1 tbsp chopped flat-leaf parsley. Serve with crusty bread.