Tuscan Inspired Creamy Butterbean Soup
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Tuscan Inspired Creamy Butterbean Soup

with Sweet Potato and Ciabatta Dippers

Tags:
Veggie
Allergens:
Milk
•Cereals containing gluten
•Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Leek

3 unit(s)

Garlic Clove

1 carton(s)

Butter Beans

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2783 kJ
Energy (kcal)665 kcal
Fat31.2 g
of which saturates17.4 g
Carbohydrate72.8 g
of which sugars19.1 g
Protein21.3 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Saucepan
•Sieve
•Grater

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. 

b) Chop the sweet potatoes into 2cm chunks (no need to peel).

c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

2

a) Meanwhile, trim the root and dark green leafy part from the leek and discard.

b) Halve lengthways, then thinly slice.

c) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

3

a) While the leek fries, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the beans in a sieve. 

c) Once the leek has softened, add the garlic to the pan and fry until fragrant, 1 min.

4

a) Stir in the creme fraiche, vegetable stock paste, sun-dried tomato paste, butterbeans, sugar and water for the soup (see pantry for both amounts).

b) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

5

a) Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.

b) When the soup has thickened, stir in the cheese and spinach, until the cheese has melted and the spinach is wilted and piping hot, 1 min.

c) When the sweet potato is roasted, stir it into the soup.

d) Taste and season the soup with salt and pepper. Add a splash of water if it's a little too thick.

6

a) Share the soup between your serving bowls.

b) Cut the ciabatta slices into triangles and serve alongside for dipping.

Enjoy!