Homemade Vegetable Soup with Cannellini Beans
Hearty and healthy vegetable soup!
Serves
4-6
Prep
10 mins
Cook
30 mins
Method
- Gather all your ingredients. Drain and rinse the cannellini beans.
- In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion, leek, kale, celery, carrots and potatoes to the pot. Sauté for about 5-7 minutes, until they start to soften.
- Pour the 4 cups of Massel Liquid Stock into the pot with the sautéed vegetables. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the drained cannellini beans. Season with salt and pepper to taste. Cover the pot and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- After the vegetables are cooked through, taste the soup and adjust the seasoning if necessary.
- Ladle the soup into bowls and serve hot. Top with chopped parsley.
Ingredients
4 cups Massel Liquid Stock (vegetable or chicken)
1 medium Brown Onion (diced)
1 medium Leek (finely chopped)
1 cup of Kale (roughly chopped)
2 medium Celery sticks (chopped)
2 large Carrots (peeled and chopped)
2 Desiree Potatoes (chopped bite size)
400g can Cannellini Beans
Salt and Pepper
add freshly cut parsley
