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!
Prep: 15 mins Cooking time: 30 mins
- 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)
- Heat the extra virgin olive oil in a large pot on medium heat
- Add onion, carrots and celery and stir until onion is tender (4-5 minutes)
- Add thyme and oregano and stir until fragrant
- 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
- Add 1 litre of stock, diced tomatoes and cannelloni beans
- Bring to a boil, turn down the heat slightly, and allow to simmer for 15-20 minutes, stirring occasionally
- Check the tenderness of the carrots, you want them cooked through but not too soft
- Add spinach leaves and stir until wilted (2-3 minutes)
- Turn off the heat
- Serve with a sprinkle of parmesan and cracked pepper – yum!
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.