Bean, Carrot and Leek Soup

Simple and yummy, serve with buttered bread.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 4-6 bowls

Ingredients

• 1  leek, sliced
• 1  carrot, diced
• 250  g  dried cannellini beans
•  water
• 2  teaspoons dried herbs
• 1  tablespoon  sunflower oil
• 2  bay leaves
• 1  vegetable stock cube

Directions

1. Soak the beans in cold water to cover overnight then cook until tender.
2. Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
3. Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
4. Serve hot with buttered brown bread on the side.
5. Prep time does not include soaking and cooking the beans.