White Cabbage and Cannellini Bean Soup
Serves 6.
Easy.
Cooking and preparation time: 35 minutes
Ingredients:
1-2 tbsp. Olive oil
300g Cannellini beans, tinned
3 Medium carrots, diced
1/4 Stalk of celery, diced
1-2 Tbsp. Chopped tomatoes OR Tomato puree
20g Vegetable bouillon
600ml Water
1 Medium white onion, diced
2-3 Tbsp. Basil pesto
4-5 Garlic cloves, chopped
1/2 Small white cabbage head, sliced
150g Fennel bulb, sliced
1-2 tsp Chilli flakes, to taste
Seasoning, salt and pepper
Method:
Heat the oil in a suitable pan, add the celery, carrot, onion, garlic and fennel. Season and sweat until slightly softened.
Add the tomato paste and chilli flakes and cook for another 2-3 mins.
Add the stock mixture (bouillon and water) and simmer for 15 mins.
Add the cabbage and continue cooking until all veg is cooked.
Finally add the beans and cook for a further 2-3 mins until fully heated through (do not stir at this stage).
Adjust seasoning and serve with some pesto drizzled over.
If you have any allergies or intolerances, please check packaging or point of sale allergen information
