Vegetable and Cannellini Bean Soup || Recipe

You'll need:
1 Can of Cannelloni Beans (or chick peas) || Mashed

1 Small Onion || Diced

1 Medium Sized Carrot || Diced

2 Stalks of Celery || Diced

1 Small Courgette || Diced

1 Tin of Diced Tomatoes

4 Cups of Vegetable Stock

2 Handfuls of Baby Spinach || Shredded

Herbs:

1 Clove of Garlic || Minced

1 tsp of dried Thyme

1/2 tsp of Sage 

1/2 tsp of Salt

1/2 tsp of Black Pepper

To serve:

Parmesan (optional)

Drain and wash your tin of cannellini beans. Transfer to a bowl and mash with a fork (or with a masher, if you want to be fancy).

Dice your onion, courgette, celery, and carrot.

In a small dish, mix together your thyme, sage, garlic, pepper and salt.

Heat up a tablespoon of oil in a deep pan. Add in your vegetables and herbs. Sweat the diced pieces for roughly 10 minutes (until a fork can pierce the carrot easily). Add in your stock and entire can of tomatoes.

Bring to the boil, add in your mashed up beans, give it a thorough stir.

Turn the heat down, pop on the lid, and let it simmer for roughly 25 minutes (keep an eye on it and giving it a good ol' mix every now and again.)

5 minutes before serving, add in your spinach and let it wilt.

Serve with soft fluffy bread!