With lemon, parsley and lots of vegies, this budget bean soup is a healthy winter warmer.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 small (about 450g) savoy cabbage, outer leaves removed, finely shredded
- 1L (4 cups) water
- 1 teaspoon Massel vegetable stock powder
- 1 x 400g can cannellini beans, rinsed, drained
- 1 large zucchini, trimmed, cut into 5mm pieces
- 250g broccoli, trimmed, cut into small florets
- 200g green round beans, trimmed, cut into 3cm lengths
- 1/4 cup chopped fresh continental parsley
- 2 teaspoons finely grated lemon rind
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cabbage and cook, stirring occasionally, for 2 minutes or until cabbage wilts slightly.
- Step 2Add the water, stock powder and cannellini beans. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 5 minutes.
- Step 3Add the zucchini, broccoli and green beans. Simmer for 5 minutes or until the broccoli is bright green and tender crisp.
- Step 4Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Sprinkle with parsley mixture to serve.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Vegan
- Vegetarian
Nutrition
575 kj
Energy
3.5g
Fat Total
0.5g
Saturated Fat
14g
Fibre
12g
Protein
14g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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