Cannellini Bean Soup
Ready In: 55 mins
Serves: 4-6
Ingredients
- 1 garlic clove, chopped
- 1 onion, chopped
- 2 celery ribs, finely sliced
- 1 carrot, finely diced
- celery top, chopped
- 2 (400 g) cans cannellini beans, drained
- 5 cups chicken stock
- 2⁄3 teaspoon dried thyme
- salt and pepper
- 2 tablespoons olive oil
Directions
- Heat oil in saucepan, add onion and cook gently until transparent, then add garlic and cook further 3 minutes.
- Add celery and carrot and cook for 3-5 minutes, until celery is transparent.
- Add drained beans, stock, celery tops, thyme and salt and pepper.
- Bring to boil and simmer gently for 45 minutes.
- Puree in processor until smooth, check seasoning and reheat and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off