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.

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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
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