Silverbeet & Bean Soup
Ingredients
- 4 cups chopped Silverbeet
- 1 medium carrot coarsely chopped
- 1 small zucchini coarsely chopped
- 1 small yellow summer squash coarsely chopped
- 1 small red onion chopped
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1.5 litres low salt chicken stock
- 1 400 g can Cannellini beans rinsed and drained
- 1 400 g diced tomatoes undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Place a large solid based saucepan over a medium heat
- Saute the carrot, zucchini, yellow squash and onion in oil until tender
- Add garlic and saute 1 minute longer.
- Add the stock, Silverbeet, beans, tomatoes, thyme, salt, oregano and pepper.
- Increase heat and bring to a boil.
- Reduce heat and simmer uncovered, for 15 minutes or until the vegetables are tender.
- Just before serving, sprinkle with cheese (if using).
Notes
For #vegans substitute the chicken with vegetable stock and top with cheese alternative or leave out completely and add a little more salt
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