Homemade vegetable and bean soup with wholemeal bread
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
Tip: Make extra portions for Monday's lunch or freeze them for another day. Cool the soup promptly and refrigerate or freeze in suitable containers.
Ingredients
- Main Ingredients
- 1 Tbsp:Olive Oil
- 1 Whole:Fresh Brown Onions, diced
- 2 Whole:Fresh Carrots, diced
- 2 Stick:Fresh Celery, chopped
- 1 Whole:Fresh Courgette, Finely diced
- 400 g:Chopped Tomato (Tinned), (1 x 400g tin)
- 800 g:Cannellini Beans (Tinned), (2 x 400g tin)
- 1 Litre:Vegetable Stock (Knorr)
- 1 Tsp:Dried Mixed Herbs
- 50 g:Frozen Spinach Leaf
- 50 g:Frozen Peas
- 8 Slice:Wholemeal Bread Slice
- Seasoning
- 2 Tsp:Ground Black Pepper
Method
-
Heat the olive oil in a large saucepan. Add the onion, carrots and celery and cook for 5 minutes.
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Add the courgette, chopped tomatoes, beans, stock and mixed herbs.
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Bring to the boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are tender.
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Stir in the spinach or peas for the final few minutes, if using.
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Season with black pepper. For a thicker soup, mash some of the beans against the side of the pan.
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Serve in bowls with wholemeal bread.