Butter Bean & Vege Soup

Butter Bean Soup
from this blog here

1 medium onion
4 large celery stalks
4 large carrots
1 small courgette/zuchinni
3 tablespoons flour
1 litre water
4 cubes chicken or vegetable stock
1 can butter beans
1 tablespoon dried herbs
Salt and pepper

Chop the onion, celery, carrots and courgette into small pieces. Then melt a couple of tablespoons of butter (or about 50 grams) in a large saucepan and cook the vegetables, stirring, until they are soft.

Whisk the flour into a small amount of the cold water, until it is smooth, then pour this into the vegetables and stir until the vegetables are coated. Add half of the water and stir until the flour mixture has combined smoothly, then add the remaining water and the crumbled stock cubes. Add the remaining ingredients, then let it all come to the boil.

Simmer the soup, stirring every now and then, for about 20 minutes or so, until all of the vegetables are soft and the soup has thickened. Depending on how much flour you added it may thicken too much as it simmers, in which case whisk in some more water. Season with salt and pepper as is needed, then serve with warm crusty bread.