This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
1 tbsp of olive oil or veg oil
2 leeks (trimmed and washed and finely sliced)
3 white potatoes (scrubbed, peeled and cut into chunks)
2 medium sized carrots (peeled and cut into chunks)
2 medium size parsnips (peeled and cut into chunks)
2 onions (peeled and cut into chunks)
1 cup of frozen peas
1/2 bunch of freshly chopped mint
1 handful of picked flat leaf parsley
2 400g of butter beans (rinsed and drained)
2 handfuls of fusilli pasta
2 vegetable stock cubes
2 1/2 litres of water
In a large saucepan heat oil over a medium heat.
Add onions and leek and cook for around five mins.
Add potato, carrot, parsnip and crumble in stock cubes then add enough water to cover all the vegetables.
Simmer for around twenty mins until all the vegetables are soft.
Add one handful of the pasta and cook for a further ten minutes until pasta is cooked.
Add in butter beans and mint.
Season with salt and pepper.
For the garnish cook the remaining pasta in boiling water until cooked.
Transfer the soup into warm serving bowls.
Place some of the pasta, picked parsley and mint on top of the soup.