Mixed bean soup
You could add a little bacon to this soup to add a little meaty flavour if yu like. Add it when frying the onion.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic clove crushed
- 4 tomato (regular) roughly chopped
- 2 celery rib chopped, including leaves
- 400 g 4 bean (canned) drained, rinsed
- 3 cups chicken stock
- 2 teaspoons dried basil
- 100 g green bean trimmed, thinly sliced
- 1 tbsp all-purpose flour
- 200 g carrot sliced
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion, carrots cook till soft and garlic. Cook, stirring on medium heat, for 1minute or until soft. Add the flour and cook for another 30 seconds.
- Add stock, celery (including leaves), butterbeans, tomatoes and basil. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 15 minutes.
- Add green beans to soup and simmer for 5 minutes or until beans are tender. Season with salt and pepper. Ladle soup into bowls. Top with parsley. Serve with bread (optional).
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