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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I made this after seeing a similar recipe in an old magazine, but I changed a few things. It is surprising how very tasty this healthy soup is! Ingredients:
1 garlic clove, chopped |
1 onion, chopped |
2 celery ribs, finely sliced |
1 carrot, finely diced |
celery top, chopped |
2 (400 g) cans cannellini beans, drained |
5 cups chicken stock |
2/3 teaspoon dried thyme |
salt and pepper |
2 tablespoons olive oil |
Directions:
1. Heat oil in saucepan, add onion and cook gently until transparent, then add garlic and cook further 3 minutes.
2. Add celery and carrot and cook for 3-5 minutes, until celery is transparent.
3. Add drained beans, stock, celery tops, thyme and salt and pepper.
4. Bring to boil and simmer gently for 45 minutes.
5. Puree in processor until smooth, check seasoning and reheat and serve.
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