Name: Vegetable Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 can white (cannellini/butter) beans; 1 large onion; 3 carrots, peeled and diced; 3 ribs celery, trimmed and sliced; 2 cloves garlic; 45ml (3 tbs) tomato paste; 1 bay leaf and a few sprigs fresh thyme; Stock made with 1.5L boiling water and 45ml (3 tbsp) vegetable stock powder; 6 – 8 tomatoes, peeled and chopped or 2 tins chopped, peeled tomatoes plus their juice; 500 ml (2 cups) Finely shredded cabbage or spinach

Vegetable Soup

Course: Uncategorized

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 can white (cannellini/butter) beans
1 large onion
3 carrots, peeled and diced
3 ribs celery, trimmed and sliced
2 cloves garlic
45ml (3 tbs) tomato paste
1 bay leaf and a few sprigs fresh thyme
Stock made with 1.5L boiling water and 45ml (3 tbsp) vegetable stock powder
6 – 8 tomatoes, peeled and chopped or 2 tins chopped, peeled tomatoes plus their juice
500 ml (2 cups) Finely shredded cabbage or spinach

Method

Chop onions finely and fry onions until sticky (about 30 – 60 sec). Pour 2 tbsp pre-prepared stock (vegetable/chicken/beef) into the pan. Briskly stir onions as stock bubbles furiously. Keep on adding stock little by little so that the liquid keeps evaporating and the onions are not allowed to boil in it. When onions is soft and golden, add beans, carrots, celery, garlic, tomato puree, bay leaf, parsley and thyme.
Cover with stock and bring to boil. Reduce heat, cover and simmer for 45min.
Add tomatoes, cabbage or spinach. Simmer for further 10 minutes, or until spinach is just cooked. Top up with little more hot stock if needed. Remove whole herbs, season generously with salt & pepper. Put through blender for best texture. Serve immediately or freeze.