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    Chunky spring soup

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    Chunky spring soup

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

    Serves: 4


    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


    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.

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