Roasted Pepper, Butterbean & Rosemary

Name: Roasted Pepper, Butterbean & Rosemary
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1½ tablespoons olive oil; 1 onion, peeled and roughly chopped; 2 red peppers, deseeded and quartered; salt and freshly ground black pepper; 2 stock cubes; salt and freshly ground black pepper; 1 x 400 g tin butterbeans, drained; 1 rosemary sprig, leaves picked and finely chopped; 2 garlic cloves, peeled and finely chopped; 1 or 2 carrots, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

You can give this a more Spanish flavour by adding a teaspoon of smoked paprika at the same time as the beans, peppers and rosemary.

Ingredients

2 red peppers, deseeded and quartered
1½ tablespoons olive oil
1 onion, peeled and

Europe
Spain
Summer
August
Autumn
Mediterranean
Soup
Gluten-free
Vegan

Method

Preheat the oven to 190°C. Put the quartered red peppers on a baking tray, drizzle with half a tablespoon of olive oil and pop them into the oven for 20 minutes.

Meanwhile put a pot on a medium-low heat and add the remaining tablespoon of oil.