Light Meals,  Recipes

Italian Vegetable Soup with Cannellini Beans

May be frozen in portion sizes

Ingredients

  • 1 small onion
  • 1/2 head cauliflower
  • 1/2 sugarloaf cabbage
  • 2 carrots
  • 3 sticks celery
  • 1 capsicum
  • 1 x 400g can diced tomato
  • 2 x 400g can cannellini beans, rinsed
  • 1L Massel vegetable stock
  • 1 clove garlic
  • 1 bunch parsley or coriander
  • 1 long read chilli (optional)

Method

  1. Cut all the vegetables into a small dice
  2. In a large pot combine onions, carrots, celery and cauliflower with stock and spices add enough water to ensure vegetables are covered
  3. Bring to boil and simmer for 15 minutes
  4. Add remaining ingredients and cook for a further 10 to 15 minutes
  5. If the soup is too thick top it up with water
  6. Season to taste