Comforting White Bean Soup Recipe
A wholesome and nutritious soup using canned beans and other pantry ingredients.
Servings: 6 serves
Calories: 124kcal
Equipment
- Chopping Board
- Knife
- peeler
- Wooden Spoon
- Large saucepan
Ingredients
- 3 celery stalks finely chopped
- 1 brown onion finely diced
- 4 garlic cloves finely chopped
- 2 medium potatoes peeled and diced
- 1 medium sweet potato peeled and diced
- 1.5 litres vegetable stock
- 2 tablespoon white wine vinegar
- 2 400g canned white beans strained and rinsed
- 100 grams baby spinach or other leafy green
- 1 small handful curly leaf parsley finely chopped
- salt
- pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Bring olive oil to a medium heat in a large saucepan.
- Add brown onion and sauté until tender and aromatic. Add celery and garlic and continue to sauté for a further 2 minutes.
- Add diced potatoes, sweet potatoes, stock, white wine vinegar and white beans. Stir to combine and bring to a boil. Once boiling reduce to a simmer and leave uncovered for 15 minutes, stirring occasionally.
- Once pumpkin and sweet potato is tender add baby spinach and parsely, stirring through to wilt spinach. Season with salt and pepper to taste.
- Turn heat off and serve soup warm.
Notes
This recipe is delicious as is or served topped with shaved parmesan and crusty bread. Store leftovers in sealed container in fridge or freeze for a meal later on.
Nutrition
Calories: 124kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 554mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6972IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg