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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. Ingredients:
1 (14 ounce) can white beans |
2 leeks, finely chopped |
2 garlic cloves, crushed |
2 sticks celery, finely chopped |
4 carrots, finely diced |
2 parsnips, peeled and finely diced |
2 (14 ounce) cans chopped tomatoes |
2 tablespoons small shell pasta, shapes |
2 tablespoons fresh thyme, chopped |
3 tablespoons vegetable bouillon granules |
fresh ground black pepper |
Directions:
1. Place the beans, leeks, garlic and carrots in a saucepan and cover with boiling water.
2. Add the parsnips, tomatoes, pasta shapes and thyme, bring to the boil and reduce to a gentle simmer.
3. Stir in sufficient stock powder to taste, adjusting the consistency with more water.
4. Continue to simmer for about 20 mins until the vegetables are soft.
5. Season well with black pepper and serve hot.
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