Warm yourself with a white bean & vegetable soup. This recipe freezes well too.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 zucchinis, chopped
- 1 1/2 cups Massel vegetable liquid stock
- 1 1/2 cups water
- 2 cans butter beans
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to serve
Method
- Step 1Heat 2 teaspoons olive oil in a saucepan over a medium heat. Add 1 brown onion, finely chopped, 2 carrots, 2 celery sticks and 2 zucchinis, all chopped. Cover and reduce heat to low. Cook for 10 minutes until vegetables soften.
- Step 2Add 1 1/2 cups vegetable stock and 1 1/2 cups water. Simmer, partially covered, for 15 minutes. Stir in 2 cans butter beans, rinsed and drained. Cook over a low heat for 5 minutes or until warmed through.
- Step 3Remove the pan from the heat and stir in 2 tablespoons chopped fresh parsley. Taste and season with salt and pepper. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
440 kj
Energy
3g
Fat Total
7g
Fibre
7g
Protein
411.99mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Fresh Living
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