Recipe - Spinach And Butter Bean Soup

1 tablespoon Olive oil; (15ml spoon)
2 Cloves garlic; crushed
6 ounce Young spinach; (175g)
1 7 Three fourths ounces butter beans;
(211g)
Three fourths pt Vegetable stock; (1litre)

TO GARNISH
Julienne strips of lemon
rind; (optional)

1. Heat the oil in a pan, and soften the garlic in it.

2. Add the spinach and butter beans with liquid from the can and One half pint
(300ml) of the stock. Simmer for 15 minutes, then blend, sieve, or put
through a food processor.

3. Add the remaining stock and reheat.

4. Garnish with strips of lemon rind if you like, and serve fairly soon, as
the soup will lose colour if left to stand.

Converted by MC_Buster.

NOTES : The butter beans add a nutty flavour to the soup, as well as
thickening it. Other green vegetables could be used instead of spinach, for
example, brussels sprouts are particularly good.

Converted by MM_Buster v2.0l.