Cannellini bean soup

Recipe By:Prue Leith Chefs Academy
Serves:10 starter portions

Ingredients

  • 250 ml vegetable stock
  • pinch sugar
  • large pinch pepper
  • large pinch salt
  • 2 tins cannellini beans, drained and rinsed
  • 100 g Swiss chard
  • 4 large fresh tomatoes, skinned, seeded and chopped into cubes.
  • 250 ml tomato puree
  • 20 g chives
  • 100 g fennel bulb, finely chopped
  • 120 g leeks, halved and thinly sliced
  • 1 carrots, finely chopped
  • 2 onions, finely chopped
  • 60 ml olive oil

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Cooking Instructions

  1. 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.
  2. 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.
  3. Add the beans, chopped tomato, spinach 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 five minutes.
  4. Check the seasoning and serve. 
  5. Garnish with more fresh chives.
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