The most comforting hearty veggie soup
Serves 3 - 4
Ingredients
1 brown onion - diced
1 large carrot - finely diced
4 garlic cloves - finely diced
1 can butter beans - drained & rinsed
2 tsp Italian herbs
1 tsp smoked paprika
1 tsp dried rosemary
1 can chopped tomatoes
5 cups veggie stock
1 large head of broccoli- diced
1 cup frozen peas
200g baby silver beat or spinach
To serve: fresh grated Parmesan & basil pesto
Also you can add 1 cup of cooked orzo pasta, or chicken breasts (poached then shred them) or some cheesy garlic bread.
Instructions
In a large saucepan, add 1 tbsp of olive oil, sweat off the carrot and onion (on a low/medium heat) for about five minutes) season with salt and lots of pepper.
Add the garlic, dried herbs and spices and butter beans. Stir well for about a minute.
Add the can of tomato’s, stir and swish about 1/4 of water in the can then pour it in.
When the tomatoes start to simmer, add the veggie stock. Once that is nicely bubbling add the chopped broccoli.
Cook for 3 minutes, add the frozen peas & silver beat.
Stir well and then divide into 3 bowls…. However (if you add pasta, chicken or garlic bread the soup will go further so will absolutely feed 4)
Add lots of Parmesan and a good dollop of pesto on top.
Note: I needed a serious veggie intake, and this definitely hit the spot. Literally takes 20 minutes to whip together. Ideal for a Monday. I ended up poaching chicken in the soup for about 14 minutes (then shredded it) also, if you wanted to bulk it out add some cooked orzo pasta.
