Tuscan bean soup
prep: 10 minutes
cook: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
147
Carbs
18.6g
fiber
7.8g
Protein
7g
Fat
3.2g
Saturates
0.2g
Sugars
9.8g
Salt
0.17g
Fruit/Veg Portion
3
Ingredients
all 13 types- 1 tsp olive oil
- 1 onion, chopped
- 1 yellow pepper, chopped
- 1 carrot, diced
- 500ml gluten-free, low-salt vegetable stock
- 400g tin chopped tomatoes
- 2 cabbage leaves, chopped
- 1 heaped tsp oregano
- half tsp thyme
- 400g tin borlotti beans, drained
- 2–4 cloves garlic, crushed
- 2 tsp pesto
- black pepper, a shaving of cheese, and sprigs of fresh basil, to serve
Directions
3 steps in totalStep 1
Add the oil to a pan and mix in the onion, pepper and carrot. Stir regularly for 5 minutes until starting to brown.
Step 2
Add the stock, tomatoes, cabbage, oregano, thyme, beans and garlic. Bring to the boil, then reduce the heat, add a lid and simmer for 10 minutes.
Step 3
Put into bowls, add a blob of pesto to each and sprinkle with plenty of black pepper. To serve, add a shaving of cheese, if liked, and a sprig of fresh basil, to garnish.
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