Silverbeet & Bean Soup

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Silverbeet & Bean Soup
Servings
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
Servings
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
  1. Place a large solid based saucepan over a medium heat
  2. Saute the carrot, zucchini, yellow squash and onion in oil until tender
  3. Add garlic and saute 1 minute longer.
  4. Add the stock, Silverbeet, beans, tomatoes, thyme, salt, oregano and pepper.
  5. Increase heat and bring to a boil.
  6. Reduce heat and simmer uncovered, for 15 minutes or until the vegetables are tender.
  7. Just before serving, sprinkle with cheese (if using).
Recipe Notes

For #vegans substitute the chicken with vegetable stock and top with cheese alternative or leave out completely and add a little more salt


Written by mattsadmin