White bean & vegetable soup

White bean & vegetable soup

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Warm yourself with a white bean & vegetable soup. This recipe freezes well too.

The ingredient of White bean & vegetable soup

  1. 2 teaspoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 carrots, chopped
  4. 2 celery sticks, chopped
  5. 2 zucchinis, chopped
  6. 1 1/2 cups Massel vegetable liquid stock
  7. 1 1/2 cups water
  8. 2 cans butter beans
  9. 2 tablespoons chopped fresh parsley
  10. Salt and pepper, to serve

The instruction how to make White bean & vegetable soup

  1. Heat 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.
  2. Add 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.
  3. Remove the pan from the heat and stir in 2 tablespoons chopped fresh parsley. Taste and season with salt and pepper. Serve.

Nutritions of White bean & vegetable soup

fatContent: 105.16 calories
saturatedFatContent: 3 grams fat
carbohydrateContent:
sugarContent: 9 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent:

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