Ingredients
- 3 tbs olive oil1 large onion (350g), peeled and finely diced3 cloves of garlic, peeled and sliced2 pointed peppers, sliced and seeds discarded1 tsp tomato purée1 tsp smoked paprika1 tin of butterbeans (400g), rinsed2 strips of orange peel850mls chicken stockSalt and black pepper100g soft butter½ a chicken stock cubeTouch of lemon zestGood bread, toastedBasil to garnish
1 Put the olive oil in a pot with the onion, garlic and peppers, cover and cook everything very slowly without it colouring, for 15 minutes.
2 Add the tomato purée and smoked paprika and continue to cook for another minute or two then add the butterbeans, orange peel and chicken stock.
3 Bring to a simmer and cook for 15 minutes then season.
4 Meanwhile put the butter in a bowl with the crumbled chicken stock cube and lemon zest, then whisk till fluffy.
5 Toast the bread then slather it with the butter. Any remaining butter can also be used to put through some steamed greens another time.
6 Serve the soup garnished with the basil and toast on the side.
