Fasolatah Soup from The Lucky Kitchen
A wholesome soup packed with veggies from Angie Batis Durrant's new cookbook, The Lucky Kitchen.
Servings: 4 servings
Ingredients
- Olive oil for frying* *Angie uses butter in addition to olive oil for frying. I omitted it as I used chicken stock instead of water and stock cubes and observe the Kosher dietary laws.
- ½ medium onion chopped
- 1 cup cubed carrots
- 1 cup sliced celery
- 1 cup chopped green beans
- 1 cup cubed butternut
- 1 cup cubed potato
- 4 cups water add more if you want more broth
- 3 chicken stock cubes
- 1½ tbsp tomato paste
- 2 400g tins butter beans, drained
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat, then fry the onion until translucent. 2-3 minutes.
- Add the carrots, celery, green beans, potato and butternut, and fry until they begin sweating, about 5 minutes. Season to taste.
- Add the water, stock cubes and tomato paste. Give it a good stir.
- Simmer on medium heat until all the vegetables are soft, 15-20 minutes, depending on how big or small you’ve chopped your vegetables.
- Turn the heat down to low, add the butter beans and simmer for 15 minutes.
- Serve with fresh bread and a good squeeze of lemon juice.