White Bean and Garlic Soup
Serves: 6
Prep time: 15 minutes
Cook time: 40 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 3 x 400g cans cannellini or lima beans, drained and rinsed
- 300mL water
- 10 sage leaves or 3 teaspoons dried sage
- 6 cloves garlic, peeled
- 1 tablespoon olive oil
- 6 shallots, chopped
- 1L vegetable stock, salt reduced
- 1 bunch silverbeet or 200g spinach leaves, chopped into 2cm strips
- ½ teaspoon black pepper
- Lemon wedges, to serve
- Parmesan cheese, shaved, to serve
Method:
- PLACE beans in a large pot.
- ADD water, sage and garlic cloves and bring to the boil.
- REDUCE heat to very low and simmer for 10 minutes to allow flavours to develop. Set aside half of the beans in a bowl.
- HEAT oil in frypan over medium heat. Add shallots, stirring until golden brown and tender, about 10-15 minutes.
- BLEND together half the beans, caramelised shallots and 500mL of vegetable stock using a stick blender until smooth and creamy.
- ADD the puree to the remaining beans in the pot.
- ADD remaining stock and greens. Simmer soup until the greens are tender, about 5 minutes.
- SERVE with black pepper, lemon and shaved parmesan.
What's Great About It:
This is a fantastic veggie packed recipe that gives you 2 serves per portion. The soup has a delicious creamy flavour from the beans and pairs well with warm, crusty bread.
