Soup with a difference!


  • 1 medium sized onion (diced)
  • 3 cloves garlic (minced)
  • extra virgin olive oil
  • 2 medium carrots (diced)
  • 2 medium courgettes (diced)
  • 2 sticks celery (sliced)
  • 1 (1lb) tin of chopped tomatoes
  • 1 bayleaf
  • good pinch of dried basil
  • 2 sage leaves
  • 1 small sprig of fresh rosemary
  • sea salt
  • coarse ground black pepper
  • fresh parsley
  • 2 (1lb) tins of butter beans
  • rosemary croutons:
  • 3 thick slices of sourdough bread or ¼ baguette (diced)
  • (good way to use up old bread)
  • 2 cloves garlic (minced)
  • 0.25 tsp finely chopped fresh rosemary
  • 2 tblsp extra virgin olive oil


  • Preheat the oven to 190°C (375°F/Gas 5).
  • Begin by boiling a kettle full of water, (to save time use boiling water for the stock).
  • Heat 1 tablespoon of olive oil in a large pot, dice the onion and add to the pot with the garlic.
  • Saute for 2/3 minutes and add the celery, carrots, courgette, tomatoes, bayleaf, sage and rosemary.
  • Add 1 pint of boiled water and a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 15 minutes.
  • Make the Croutons
  • Cut the bread into bite size pieces. Place on a baking tray.
  • Chop the garlic and the rosemary very fine and sprinkle on the bread, pour the olive oil over the bread and herbs and toss well together.
  • Bake in the preheated oven for 8/10 minutes until lightly browned.
  • Drain 1 tin of beans and blend until smooth. Drain the other tin and add both to the soup and stir well.
  • Thin the soup with boiled water if needed.
  • Season with salt and pepper and garnish with plenty of finely chopped fresh parsley.
  • Serve garnished with the rosemary croutons.

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