- Chantal Organics Extra Virgin Olive Oil
- 1 leek, sliced
- 1 onion, diced
- 4 celery sticks, finely diced
- 2 carrots, finely diced
- 3 cloves garlic, crushed
- 3 bay leaves
- 2 sprig thyme
- 200g mushrooms, sliced
- 1 L vegetable stock
- 1 can Chantal Organics Cannellini Beans
- 1 can Chantal Organics Butter Beans
- ¼ cabbage, shredded
Heat a large pot to medium-high heat. Add a drizzle of extra virgin olive oil, leek, onion, celery and carrots. Sauté for 8-10 minutes or until the vegetables have softened.
Add garlic, bay leaves, thyme and mushrooms. Sauté for 1-2 minutes or until fragrant.
Pour in vegetable stock and stir through cannellini beans with the brine and butterbeans with the brine. Simmer for 10 minutes.
Add the cabbage and cook for a further 5 minutes or until the vegetables are tender. Season with salt and pepper to taste.
Remove the bay leaves and thyme, then spoon the soup into bowls. Serve and enjoy while warm!
Accompany your winter warming soup with a slice or two of your favourite bread.
For a smooth and creamy winter warming soup, blend the mixture with a stick blender or in a blender once the bay leaf and thyme have been removed. The brine from the cannellini beans and butterbeans thickens the soup and helps reduce waste!
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