Mixed white bean soup
Prep:
10 mins
Cook:
20 mins
This warming, hearty soup is full of healthy proteins and tender vegetables.
1 tbsp olive oil
300g onion, chopped
5 garlic cloves, minced
470ml vegetable stock
1 tsp fresh rosemary, chopped
2x 400g 3 bean salad beans, rinsed and drained
2 fresh thyme sprigs
1 x parmesan cheese, rind (cut this away from the block of parmesan)
1 carrot, well chopped
200g tinned sweetcorn, drained
½ tsp smoked paprika
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp white wine vinegar
6 tbsp parmesan cheese, shavings
On a medium heat, in a large pan heat the olive oil.
Add the onion, and sauté for 4 minutes, stirring frequently.
Add the garlic, and sauté for 1 minute then add the vegetable stock, rosemary, beans, thyme and the rind of a parmesan cheese and bring to a boil.
Reduce the heat, and simmer for 10 minutes.
Stir in the carrot and sweetcorn then cover and simmer for 10 minutes or until carrot is tender.
Add the paprika, salt, black pepper, and vinegar.
Remove and discard the parmesan rind. Serve in bowls with the parmesan shavings on each portion.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Beans, Cheese, Vegetables
Recipe Type
Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
