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Italian Cannellini Soup

Serves: 4
Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 stick celery, finely chopped
  • 1 carrot, finely diced
  • 1 x 400g/14oz tin chopped tomatoes or 300ml/10½fl oz passata
  • 500ml/17fl oz stock
  • 30g/1oz red lentils
  • 1 x 400g/14oz tin cannellini beans, drained
  • 1 tsp mixed herbs

Instructions

  1. Gently fry the onion for 5 minutes, then add the garlic, celery and carrots. Continue to cook for another 5 minutes.
  2. Add the tomatoes, stock, lentils, beans and herbs. Simmer for 20 minutes.

Chef’s tip 

If you have a stick blender, one quick pulse will thicken the soup, or you could use a potato masher. My preference is to leave it as it is. 

For more great Soups and Sandwiches, click here.

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