Vegetable and Cannellini Bean Soup || Recipe

6/25/2017



You'll need:
1 Can of Cannelloni Beans (or chick peas) || Mashed
1 Small Onion || Diced
1 Medium Sized Carrot || Diced
2 Stalks of Celery || Diced
1 Small Courgette || Diced
1 Tin of Diced Tomatoes
4 Cups of Vegetable Stock
2 Handfuls of Baby Spinach || Shredded

Herbs:
1 Clove of Garlic || Minced
1 tsp of dried Thyme
1/2 tsp of Sage 
1/2 tsp of Salt
1/2 tsp of Black Pepper

To serve:
Parmesan (optional)


Drain and wash your tin of cannellini beans. Transfer to a bowl and mash with a fork (or with a masher, if you want to be fancy).

Dice your onion, courgette, celery, and carrot.

In a small dish, mix together your thyme, sage, garlic, pepper and salt.

Heat up a tablespoon of oil in a deep pan. Add in your vegetables and herbs. Sweat the diced pieces for roughly 10 minutes (until a fork can pierce the carrot easily). Add in your stock and entire can of tomatoes.

Bring to the boil, add in your mashed up beans, give it a thorough stir.

Turn the heat down, pop on the lid, and let it simmer for roughly 25 minutes (keep an eye on it and giving it a good ol' mix every now and again.)

5 minutes before serving, add in your spinach and let it wilt.

Serve with soft fluffy bread!

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