• 200g jarred artichokes in oil
  • 1x 400g can butterbeans
  • 2 medium potatoes
  • 1.5l vegetable stock
  • Few cloves garlic, peeled
  • Handful fresh parsley


  • 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.

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