Italian Vegetable and White Bean Soup

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Italian Vegetable and White Bean Soup

 

 

2 tablespoons (8 tsp) olive oil

1 brown (yellow) onion, roughly chopped

2 garlic cloves, crushed

2 celery sticks, trimmed, diced

2 carrots, peeled, diced

1 Sebago potato, peeled, diced

2 zucchini, diced

two 400 g (14 oz) cans diced tomatoes

6 cups reduced-salt beef-style stock

160 g (5 1/2 oz) Savoy cabbage, finely shredded

1/2 cup frozen peas

400 g (14 oz) can cannellini beans, drained, rinsed

1/4 cup flat-leaf parsley, roughly chopped

salt and pepper, to taste

crusty GF bread, to serve

 

 

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

garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and

zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and

stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for

1 hour, skimming surface occasionally to remove scum.

 

2. Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas,

beans and parsley. Simmer for 5 minutes or until peas are cooked.

Season with salt and pepper.

 

3. Ladle soup into bowls. Serve with GF bread.

 

 

Serves 6.

 

 

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Nutrition per serve 843kJ; 7g fat; 1g sat fat; 10.7g protein; 20.4g

carbohydrates; 8.2g fibre; 5mg cholesterol; 739mg sodium.

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