Vegetable and White Bean Soup
This recipe has been adapted from the Moosewood Cookbook, a very famous vegetarian cookbook from the 1970s. Fifty years later it still tastes amazing!
Preparation time
20 minutes + 25 minutes cooking
Serves
6 serves
What you need
1 tablespoon oil
1 onion, diced finely
1 teaspoon minced garlic OR 2 garlic cloves, finely diced
2 stalks celery, finely diced
2 medium kūmara, skin on and diced into 2cm cubes
2 carrots, diced
1 teaspoon paprika
1 teaspoon tumeric
1/2 teaspoon salt
4 cups water
2 cans crushed tomatoes
1 can cannellini beans, drained and rinsed
Method
Heat oil in a large saucepan.
Add the onion, garlic, celery, kūmara and carrots and saute for about 5 minutes, stirring occasionally.
Stir through the paprika, tumeric and salt and cook for a further minute.
Add the water and bring to a simmer. Cover and cook until vegetables have softened, about 15 minutes.
Add the canned tomatoes and cannellini beans. Cover and simmer for another 5 minutes.
Try this …
If you don’t have cannellini beans you can use a can of chickpeas or red kidney beans
Did you know the 2-2-2 rule for leftover soup?
2 hours to get it in the fridge
2 days in the fridge
2 months in the freezer