Bean soup
By Claire
About This Recipe
Budget-friendly bean soup is healthy and filling. Chop and change the ingredients for your favourite vegetables and beans.
Recipe Tags
Instructions
Ingredients
- 2 onions
- 2 carrots
- 2 tbsp olive oil, plus extra for drizzling
- 3-4 ripe tomatoes
- 1 bay leaf
- a few large handfuls of pre-cooked cannellini beans
- vegetable stock
- a few slices of orange peel
- 1 parmesan rind, or vegetarian alternative, optional
- salt and freshly ground black pepper
- 1 handful chard stalks (and leaves if young)
- fresh parsley, chopped
- French stick, to serve
Method
-
Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind.
-
Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil.
Nutritional Information
onions
carrots
olive oil
tomatoes
bay leaf
cannellini beans
vegetable stock
orange
parmesan
black pepper
chard
parsley
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Reviews & Comments
Bean soup