Delicious cannellini bean soup
A filling vegetarian soup, packed with goodness and lots of veggies. Make sure you start the night before, in order to soak the beans. You can also use ready cooked beans from a can for speed and ease.
Ingredients
- 1 cup of medium size dry beans soaked in water from the previous night
- 4 Tbsp of olive oil
- 1 onion finely chopped
- 1 clove of garlic finely chopped
- 1 carrot diced
- 1 stick of celery finely chopped
- 1 leek sliced (white and light green part only)
- 1 small potato peeled and diced
- 2 Tbsp parsley chopped
- 2 Tbsp dill chopped
- 400 ml can of chopped tomatoes
- 1 tsp tomato paste
- 1 vegetable stock cube dissolved in 1 litre of water
- ¼ - 1/2 tsp black pepper
- Salt as needed
Instructions
- Cook the beans in plenty of salted water until cooked but not mushy. Drain and set aside until needed.
- In a large saucepan, sauté the onion, garlic, carrot, celery and leek in the olive oil until soft and beginning to brown a little. Add the potato, parsley, dill, chopped tomatoes, tomato paste, broth, salt and pepper. When they come to a boil, add the beans. Simmer until the potatoes are well cooked. If the soup is too thick, thin with a little water.
- Serve garnished with a drizzle of olive oil and chopped dill.