1 tablespoon oil
2 cloves of garlic
2 sticks of celery
2 x 400g tins chopped tomatoes
1 litre of hot water
2 vegetable stock cubes
1 teaspoon mixed herbs
2 x 400g tins cannellini beans
You can use any vegetables, or any beans you have for this recipe.
Delicious soup recipe for all your leftover veg.
- Top and tail the carrots and parsnips, and chop into bitesize pieces. Slice the leek down the middle and wash under the tap before cutting into rounds. Cut the celery into chunks. Peel and chop the onion. Finely chop the garlic.
- Heat 1 tbsp oil in a large saucepan and cook the onion, celery, carrot, leek and garlic until soft, about 8-10 mins.
- Add 1 litre of water and 2 tins of chopped tomatoes. Crumble over 2 stock cubes and stir in mixed herbs. Bring to a boil. Reduce heat, cover, and simmer for 20 mins.
- Add the kale and cannelini beans. Return to a gentle simmer for a further 3-4 mins. Season to taste and serve in deep bowls.