Winter Warming White Bean & Leek Soup
Seasonal fresh vegetables, cannellini beans and butter beans make this winter warming soup a winner. It’s a hearty vegan meal, packed with carrot, celery, cabbage, and mushrooms.
Ingredients
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
instructions
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Step 1.
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.
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Step 2.
Add garlic, bay leaves, thyme and mushrooms. Sauté for 1-2 minutes or until fragrant.
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Step 3.
Pour in vegetable stock and stir through cannellini beans with the brine and butterbeans with the brine. Simmer for 10 minutes.
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Step 4.
Add the cabbage and cook for a further 5 minutes or until the vegetables are tender. Season with salt and pepper to taste.
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Step 5.
Remove the bay leaves and thyme, then spoon the soup into bowls. Serve and enjoy while warm!
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Serving Suggestion:
Accompany your winter warming soup with a slice or two of your favourite bread.
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Notes:
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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Chantal Organics Products used
