Carrot Butter Bean Soup (Print Version)

# Ingredients:

01 - 1 large sweet onion, finely chopped.
02 - 2 large carrots (500g), thinly sliced.
03 - 400g tin butter beans, drained.
04 - 4 cups vegetable stock.
05 - Salt and black pepper.
06 - 1/2 teaspoon fennel seed.
07 - 1 tablespoon tomato paste.
08 - Handful fresh parsley, finely chopped.
09 - Spray oil.

# Instructions:

01 - Spray pan with oil and cook onion until soft. Grind fennel seeds to powder.
02 - Add ground fennel, carrots and tomato paste, stir to coat. Add stock and season.
03 - Bring to boil, reduce heat and simmer covered for 30 minutes.
04 - Blend 3/4 of soup until smooth.
05 - Add butter beans and parsley, simmer 5 minutes more.

# Notes:

01 - Can be made in Instant Pot.
02 - Partially blend for texture.
03 - Quick healthy meal.

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