Adaptable Bean Soup

A healthy, budget-friendly soup made with cannellini beans, carrots, and tomatoes that is perfect for freezing and reheating.

Vegetarian Healthy Soup Vegetables Budget-Friendly Freezer-Friendly

Estimated Nutrition

Calories

183

kcal / serving

732 kcal total

Carbs

18.5g

per serving

74 g total

Fat

9.5g

per serving

38 g total

Protein

per serving

24 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Parmesan Rind

for depth of flavor

Fruits

slice

Orange Peel

bits for flavor

GrainsCereals

piece

French Stick

to serve

LegumesPulses

400

Cannellini Beans

pre-cooked

Liquids

500

Vegetable Stock

enough to cover ingredients

NutsSeeds

piece

Bay Leaf

whole

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

fresh, chopped

OilsFats

Olive Oil

plus extra for drizzling

Vegetables

piece

Onion

roughly chopped

piece

Carrot

roughly chopped

piece

Tomato

ripe, chopped

handful

Chard Stalks

chopped, including leaves if young

Method

Roughly chop the onions and carrots.

Chop the tomatoes and add them to the pan with a bay leaf.

Add the cannellini beans, vegetable stock, orange peel, and parmesan rind.

Season with salt and pepper and bring the soup to a bubble.

Chop the chard stalks and add to the liquid.

Add the chopped parsley and chard leaves.

Serve with toasted bread and a drizzle of olive oil.

Warm olive oil in a large pan on low heat and add the onions and carrots.