Bean & Vegetable Soup

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Delicious veggies and wholesome beans combine to make this hearty soup that's perfect for a cold winter's day.

Difficulty: Easy - for beginners
Serves: 6-8

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: soup · beans · vegetables ·

Ingredients

2 carrots
2 celery
2 medium onions
2 cloves of garlic
1 3/4 liters chicken of vegetable stock
olive oil
1 x 15 oz can cannellini beans
2 cups cauliflower
2 cups broccoli
7 cups (or 7 oz) fresh spinach leaves
2 large ripe tomatoes
salt
pepper

Method

Peel and chop the carrots and onions into bite-sized pieces. Slice the celery and peel and dice the garlic. Pour the chicken or vegetable broth into a large saucepan and heat to a boil. Place another large saucepan on the stove, add 12 tbsps of olive oil, and put on medium heat.

Add the chopped and sliced ingredients to the pan with the olive oil and cook for 12 minutes, until the carrots are soft but not mushy. Open and drain the can of beans. Break the broccoli and cauliflower into bite-sized pieces and chop the fresh spinach. Quarter the tomatoes.

Add the boiling broth to the cooked vegetables in the second pan. Add the tomatoes, broccoli, cauliflower and the beans to the pan. Stir the soup and braing to a boil. Reduce heat and let the soup simmer for 10 minutes with the lid on the pan.

Add the fresh spinach and let it cook for 30 seconds. Turn off the heat and remove the pan from the element. Season with salt and pepper and serve.



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