Bean and Vegetable Soup

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Bean and Vegetable Soup

 

 

1 tablespoon (4 tsp) olive oil

1 onion, finely chopped

1 leek, trimmed, halved lengthways, washed, sliced

400 g (14 oz) pumpkin, peeled, deseeded, cut into 1 cm (3/8 " ) cubes

1 carrot, trimmed, peeled, cut into 1 cm (3/8 " ) cubes

6 cups reduced-salt vegetable stock (made with bouillon cubes)

2 zucchini, cut into 1 cm (3/8 " ) cubes

lOO g (3 1/2 oz) green beans, cut into 2 cm (3/4 " ) lengths

1 cup canned borlotti beans, drained, rinsed (see note)

2 tablespoons (8 tsp) flat-leaf parsley leaves, chopped

 

small GF bread rolls, to serve, optional

 

 

1. Heat oil in a large saucepan over medium heat. Add onion and leek.

Cover. Cook for 5 minutes or until soft.

 

2. Add pumpkin, carrot and stock. Bring to the boil. Reduce heat to

low. Simmer for 10 minutes. Add zucchini, green beans and borlotti

beans. Cook for a further 10 minutes or until vegetables are tender.

 

3. Taste and season with pepper. Stir in parsley. Spoon soup into

bowls or mugs. Serve with GF bread rolls.

 

 

 

NOTE 1: You can replace the pumpkin with potato or orange sweet potato.

 

NOTE 2 " You can replace the borlotti beans with 1 cup of canned

chickpeas, cannellini beans or kidney beans.

 

 

 

Serves 4.

 

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Nutrition per serve (without bread roll) 908kJ; 6.7g fat; 1.3g

saturated fat; 9g protein; 29g carbohydrate; 5.6g fibre; 10mg

cholesterol; 1547mg sodium.

POINTS value 1 1/2 per serve plus 2 POINTS for bread roll.

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