Spring Vegetable Bean Soup - Harry Ellington

Spring Vegetable Bean Soup - Serves 6-8
by Harry Ellington 
22/04/2013

Ingredients: -

• 2 carrots
• 2 sticks of celery
• 2 medium onions
• 2 cloves of garlic
• Olive oil
• 1 x 400g tin cannellini beans
• 200g caulifower
• 200g broccoli
• 200g baby spinach
• 2 large ripe tomatoes
• 2 chicken or vegetable stock cubes, preferably organic
• Sea salt and freshly ground black pepper
• Extra virgin olive oil

 

Method: -

• Peel and roughly slice the carrots and slice the celery
• Peel and roughly chop the onions
• Peel and slice the garlic

• Put a large pan on a medium heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden

• Meanwhile, drain your beans
• Break up the cauliflower and broccoli into small florets
• Roughly chop the spinach

• Quarter the tomatoes, removing any stalks
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the vegetables in the pan

• Add your cannellini beans, cauliflower, broccoli and quartered tomatoes
• Give the soup a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on

• Add the spinach to the pan and cook for a further 30 seconds, then remove the pan from the heat
• If you like your soup a little less chunky, you can take out half of it, blend it using a hand blender or liquidizer, then stir it back into the pan
• Season carefully with salt and pepper, ladle the soup into serving bowls and finish with a drizzle of extra virgin olive oil

 

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