bean soup

Bean soup is my ultimate go-to meal when I need something quick, easy and nourishing. The great thing about this recipe is that you can alter it to add whatever you have on hand! Whether it be some sad looking veg that needs to be used or made entirely from tins in the cupboard, this recipe is so adaptable and so cheap!
Bean Soup
budget friendly, egg free, freezer friendly, gluten free, nut free, soup, vegetarian, waste less

Bean soup is my ultimate go-to meal when I need something quick, easy and nourishing.The great thing about this recipe is that you can alter it to add whatever you have on hand! Whether it be some sad looking veg that needs to be used or made entirely from tins in the cupboard, this recipe is so adaptable and cheap!

?Serves: 4
Prep: 15 mins Cooking time: 30 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely diced
  • 2 cloves of garlic, finely diced
  • 3-4 celery stalks, diced
  • 1 medium carrot, diced
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 litre of vegetable or chicken stock (salt reduced)
  • 1 tin diced tomatoes
  • 1 tin cannellini beans (or lentils), drained and rinsed well
  • Handful spinach
  • Black pepper
  • Parmesan to serve
  • rind of small mandarin (optional)

Directions

  1. Heat the extra virgin olive oil in a large pot on medium heat
  2. Add onion, carrots and celery and stir until onion is tender (4-5 minutes)
  3. Add thyme and oregano and stir until fragrant
  4. At this point, you can add any extra veg you have and want to use up! Just stir for a couple of minutes before moving to the next step
  5. Add 1 litre of stock, diced tomatoes and cannelloni beans
  6. Bring to a boil, turn down the heat slightly, and allow to simmer for 15-20 minutes, stirring occasionally
  7. Check the tenderness of the carrots, you want them cooked through but not too soft
  8. Add spinach leaves and stir until wilted (2-3 minutes)
  9. Turn off the heat
  10. Serve with a sprinkle of parmesan and cracked pepper – yum!

Enjoy!

Notes

You can easily replace the cannelloni beans with another type of legume such as lentils, red kidney beans or borlotti beans.

Legumes are a great source of protein and fibre and are a great substitute for meat! Check out our other bean recipes here

Keep leftovers in the fridge for 2-3 days or freeze for up to 2 months.

If you don’t have fresh herbs use dried ones!

Ty other veggies in this soup  like diced pumpkin.

Other recipes you might like

teriyaki beef

teriyaki beef

Quick, simple, delicious dinner with items you probably have in the cupboard! Make it with chicken, salmon, beef or tofu. And use up any veggies in the fridge.

sandwich sushi

sandwich sushi

Are you a lover of sushi? If you are then why not make this sandwich sushi. This is great for school lunchboxes and adds a little variety into the day! I promise these are easy and we have step by step instructions to show you below.

gozleme

gozleme

A fun recipe for the family to enjoy. Mix up your gozleme with your favourite ingredients and make a meal the whole family will enjoy!

sweet potato chips

sweet potato chips

Add some colour to your next roast with these sweet potato chips. Yum!

#RecipeInspo

Browse Foost's child-friendly and dietitian-approved recipes. Time-tested by real families across Australia.

Colourful Hamburgers

Quick Breakfast

Img 9913

Tasty Snacks

pulled jack fruit and soba noodle buddha bowl

Veggie Sides

Tuna Patties

Healthy Lunches

Shepards Pie

Easy Dinners

Sign up for the FREE
Calmer Mealtimes email course!