Bean and Vegetable Soup

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Bean and Vegetable Soup

 

 

1 tablespoon (4 tsp) olive oil

1 onion, finely chopped

2 garlic cloves, crushed

400 g (14 oz) small chat potatoes, lightly chopped

4 cups salt-reduced vegetable stock

400 g (14 oz) can diced tomatoes

2 cups water

two 300 g (10 1/2 oz) cans soya beans, rinsed, drained

1 bunch English spinach, trimmed, washed, chopped

1/3 cup flat-leaf parsley leaves, chopped

salt and pepper

 

 

1. Heat oil in a large Baucepan over medium heat. Cook onion and

garlic for 4 to 5 minutes, or until slightly softened. Add potatoes

and cook, tossing, for 1 minute.

 

2. Add stock, tomatoes and water. Bring to the boil. Reduce heat to

medium and simmer, uncovered, for 20 minutes

 

3. Stir in soya beans and cook, uncovered, for a further 5 minutes.

 

4. Stir in spinach and parsley. Cook for 1 minute, or until spinach

wilts. Season with salt and pepper.

 

 

Serves 4.