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  • 2
  • Difficulty:Easy
  • 30-40 MINUTES
  • vegetarian

This recipe can be varied to use other vegetables as they are in season. You can use leftover steamed or roasted vegetables and add in red lentils or spilt peas and barley for a thicker soup. Or add in left over chicken or boiled ham. Remember to add more water to get the consistency you prefer.

Ideal for:

What you will need:

  • 1/2 tablespoon olive oil 
  • 1/2 small red onion
  • 1 stick celery
  • 1 medium carrot
  • 1 medium potato
  • 1 tablespoon fresh parsley
  • 1 bay leaf
  • 1 400 g tin of cannellini beans in water
  • 750 ml chicken or vegetable stock

Method:

1. Prepare the ingredients

  • Peel and chop the vegetables
  • Rinse the cannellini beans 
  • Wash and chop the parsley

2. To make the soup

  • Heat the olive oil in a pan and cook the onion, celery and carrot for about 4–5 min 
  • Add the stock, potato, beans and herbs and season 
  • Bring to the boil then turn down the heat to simmer for 30 min or until the potato is soft and breaks up
  • Add water to keep the vegetables covered

3. Blend, reheat and serve

  • Remove from the heat and cool before using a hand blender to create a smooth soup (optional)
  • Warm when ready to eat
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