White Bean and Vegetable Soup

A delicious and hearty winter soup full of nutrients and fibre. I love to make extra so I have leftovers.

Ingredients

1 tbsp olive oil
1 medium red onion, diced
2 tbsp garlic, minced
2 cups diced mixed vegetables (I used carrots, broccoli and green beans)
2 cup of kale, chopped and hard bits removed
Salt and pepper to taste
2 tsp paprika
1 tsp onion powder
1 tsp cumin
1/2 tsp chili powder
1 tsp Italian herbs
1 litre vegetable stock
100g mini tomatoes
1 can cannelloni beans, drained
1 red pepper, diced

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Needed kitchenware

Instructions

Heat oil in a deep pan over medium high heat. Once hot, add the onion and cook for about 3 minutes.

Add the garlic and cook for one more minute, and then you can add the vegetables and kale. Cook for another 5 minutes and season with the spices and herbs.

Add the stock in and bring to a boil. Reduce to a simmer and add the tomatoes, pepper and white beans.

Cover and allow to simmer for about 25 minutes.

Serve hot and season to taste.

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Tip

This is a great soup to store in the freezer and have on days that you're running low on time. Remove carrots for first 12 weeks

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef