EVENING MEAL – Homemade Vegetable-Bean soup
Vegetable soups are a great way of using up leftover ingredients in the fridge. Don’t feel you need to follow the vegetable examples given below. Celery can be substituted with leek, cannelloni beans with red kidney beans. And feel free to add extras, such as green beans, peas and spinach, or change quantities.
2 tbsp. olive oil, 2 carrots, 2 celery stalks, 1 onion, 2 garlic cloves, 1 can drained cannelloni beans, 1 tsp. dried thyme, 1 can of chopped or peeled tomatoes, ½ vegetable stock cube, pinch of fresh/dried parsley, grated Parmesan (to serve), salt and pepper.
Place the chopped carrots, celery and onion in a good size pot, and fry in a little oil. After approximately 5 minutes, add the garlic and thyme and season with salt and pepper. Cook for a further 3 minutes.
Add the beans, tomatoes, parsley, 2 cups of water and the vegetable stock cube, and bring to the boil. Reduce heat and continue cooking for a further 20 minutes or so, or until the vegetables are tender.
Sprinkle with Parmesan and serve with a crusty bread roll.
Next recipe by Zerlina will be released on Monday 26th February 2018.