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
- 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, 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.
- Check the seasoning and serve.
- Garnish with more fresh chives.
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