Healthy, hearty, easy and delicious — what more could you want in a soup?
Ingredients
- 2 tablespoons olive oil, plus 1 tablespoon extra to drizzle
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, finely chopped
- 2 x 400g cans cannellini beans, rinsed, drained
- 2 cups (500ml) Massel chicken style liquid stock or vegetable liquid stock
- 5 tomatoes (750g total), chopped
- 2 tablespoons chopped flat-leaf parsley leaves
- 4 wholegrain bread rolls, to serve
Method
- Step 1Heat oil in a large pan over medium heat. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables soften. Add beans, stock and tomatoes. Season with salt and pepper, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls. Drizzle with extra oil and serve with bread rolls.
- High fibre
- Low kilojoule
Nutrition
1973 kj
Energy
13.5g
Fat Total
1.9g
Saturated Fat
16.6g
Fibre
18.6g
Protein
2mg
Cholesterol
1189mg
Sodium
64.2g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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