Soups
Vegetarian/Vegan
World
White Bean and Vegetable Soup
6
30 min
A delicious and hearty winter soup full of nutrients and fibre. I love to make extra so I have leftovers.
Ingredients
  • 1 tbsp olive oil
  • 1 medium red onion, diced
  • 2 tbsp garlic, minced
  • 2 cups diced mixed vegetables (I used carrots, broccoli and green beans)
  • 2 cup of kale, chopped and hard bits removed
  • Salt and pepper to taste
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp Italian herbs  
  • 1 litre vegetable stock
  • 100g mini tomatoes
  • 1 can cannelloni beans, drained
  • 1 red pepper, diced

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Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Heat oil in a deep pan over medium high heat. Once hot, add the onion and cook for about 3 minutes.
2.
Add the garlic and cook for one more minute, and then you can add the vegetables and kale. Cook for another 5 minutes and season with the spices and herbs.
3.
Add the stock in and bring to a boil. Reduce to a simmer and add the tomatoes, pepper and white beans.
4.
Cover and allow to simmer for about 25 minutes.
5.
Serve hot and season to taste.
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Tip
This is a great soup to store in the freezer and have on days that you're running low on time. Remove carrots for first 12 weeks
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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