Winter chunky vegetable soup

Winter chunky vegetable soup

A substantial minestrone-type soup with homemade garlic bread that’s great for using up leftovers.

By , 21 September 2015
Winter chunky vegetable soup
  • Ready in: 40 mins
  • Serves: 4
  • Price: 95p per serving
Nutritional Info
Each 459g serving contains
  • Fat 17
    24%
  • Sat Fat 4.2
    21%
  • Sugar 11
    12%
  • Salt 2.9
    49%
  • Cals 446
    22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 407kJ/97kcal.
Ingredients
  • 3 tbsp olive oil
  • 1 large onion, sliced
  • 3 celery sticks, sliced
  • ½ x 180g pack kale, spinach or pak choi, roughly shredded
  • 4 garlic cloves, crushed
  • 8 semi-dried tomatoes
  • 1 tbsp tomato purée
  • 750ml hot vegetable stock
  • 290g can borlotti beans, drained
  • 75g frozen broad beans
  • 75g frozen peas
  • A few sprigs of fresh thyme
  • 1 white baguette, sliced
  • 2 tbsp Parmesan, grated or shaved
Method
  • Heat half the oil in a large pan and slowly cook the onion and celery until soft.

  • Add the shredded greens and half the garlic. Cook for another 2 minutes.

  • Stir in the tomatoes and purée. Add the stock, beans, peas and thyme. Simmer for 30 minutes.

  • Mix the remaining oil and garlic and spread on the bread. Toast under the grill.

  • Season the soup and serve with Parmesan and the garlic baguette.