- STEP 1
Peel and chop the potatoes into small chunks. Heat 1tbsp of the oil from the artichokes and fry the potatoes and garlic for 2 minutes, before adding the stock.
- STEP 2
Drain the artichokes and the butterbeans. Puree together half of the amount, reserving the rest, using a hand blender or food processor. Add a little water to the puree if it becomes too thick. Add to the soup and stir, continuing to boil for a further 10-15 minutes.
- STEP 3
Chop the remaining artichokes into smaller chunks, and also chop the parsley.
- STEP 4
When the potatoes are very soft, blend the soup. Once blended, add the remaining butterbeans, chopped artichokes and parsley, and return to a low heat for a further 2-3 minutes.
- STEP 5
Serve the soup in bowls and enjoy with buttered crusty bread.