Italian vegetable and white bean soup

Cooking Soups Italian vegetable and white bean soup

This hearty soup is full of healthy vegetables and beans.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.
  2. Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.
  3. Ladle soup into bowls. Serve with bread.

If you liked the recipe "Italian vegetable and white bean soup", tell your friends about it!

2 tbsp olive oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, diced
2 carrots, peeled, diced
1 Sebago potato, peeled, diced
2 zucchini, diced
2 x 400g cans diced tomatoes
6 cups salt-reduced beef stock
160g Savoy cabbage, finely shredded
1/2 cup frozen peas
400g can cannellini beans, drained, rinsed
1/4 cup flat-leaf parsley, roughly chopped
Crusty bread, to serve

Adv

Autors
Preparation time
20
Cooking time
1:30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Italian vegetable and white bean soup

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments