Please click here to login into Discovery Digital Id
Cannellini bean soup with spinach, tomato and chives
INGREDIENTS
- 30ml olive oil
- 300g onions, finely chopped
- 130g carrots, finely chopped
- 120g leeks, halved and thinly sliced
- 100g fennel bulb, finely chopped
- 1.5l homemade vegetable stock
- 20g chives
- 250ml tomato puree
- 4 large fresh tomatoes, skinned, seeded and chopped into cubes.
- 100g Swiss chard
- 2 tins cannellini beans, drained and rinsed
- Large pinch salt
- Large pinch pepper
- Pinch sugar
METHOD
Warm a large pot and add the oil. When the oil is hot add the onions and sauté for 5 minutes.
Turn down the heat slightly and add the carrots, leeks and fennel and cook for a further 5 minutes on a low heat.
Add tomato puree, sugar and vegetable stock. Bring to the boil then turn down the heat and allow liquid to simmer for half an hour.
Add the beans, chopped tomato, Swiss chard and chives and cook for another 20 minutes.
If the soup seems too thin, remove about one cup of soup and puree finely in a food processor, then return it to the pot and cook for another 5 minutes.
Check the seasoning and serve.
Garnish with fresh chives.
Serves: 10, Preparation time: 20min, Cooking time: 1hr
INGREDIENTS READY TO GO
Everything you need for this recipe has been added to a shopping basket on www.woolworths.co.za