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White bean & vegetable soup
Ingredients
(serves 4)
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 zucchinis(baby marrow), chopped
  • 1 cups vegetable stock
  • 1 cups water
  • 2 cans butter beans
  • 2 tbs chopped fresh parsley
  • Salt and pepper, to serve
Method
  1. Heat 2 tsp olive oil in a saucepan over a medium heat. Add 1 brown onion, finely chopped, 2 carrots, 2 celery sticks and 2 zucchinis (baby marrows), all chopped. Cover and reduce heat to low. Cook for 10 minutes until vegetables soften.
  2. Add 1 cups vegetable stock and 1 cups water. Simmer, partially covered, for 15 minutes. Stir in 2 cans butter beans, rinsed and drained. Cook over a low heat for 5 minutes or until warmed through.
  3. Remove the pan from the heat and stir in 2 tbs chopped fresh parsley. Taste and season with salt and pepper. Serve.
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person Posted By: Manna Team list In: Soup
Tags: soup recipe

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