Comforting Cannellini Bean and Veggie Soup

Cannellini-Bean-Veggie-Soup.jpg

Mum's always do the best soups. I know for me if I feel unwell or in need of a little comforting nothing beats my Mum's ( or mother-in-laws) soups! This one is tweaked from something my mother makes and I hope you get the same loving feeling I get when I have it.

Ingredients

Soup

  • 2 carrots diced

  • 3 stems of celery diced

  • 1 brown onion chopped finely

  • 2 minced garlic cloves

  • 2-3 potatoes diced

  • 2 cans of cannellini beans, rinsed ( or even better cook them up fresh before)

  • 1 bunch of flat leaf parsley chopped

  • 3 spring onions chopped

  • 2 teaspoons of rosemary finely chopped

  • 2 teaspoons of thyme finely chopped

  • big dash of olive oil

  • 2 litres of vegetable stock

  • OPTIONAL- 1 cup of spiral pasta of your choice.

PISTOU

  • 6 cups of baby spinach ( or I use 4-5 big handfuls)

  • 1 cup of blanched almonds

  • 1 minced garlic clove

  • 1 teaspoon of miso paste

  • 1/3 cup of olive oil

  • salt and pepper to taste

  • juice of 1 lemon squeezed

  • 1/4 cup of parley


Method

SOUP

  • Heat the garlic, onion and oil in a large saucepan for 5 minutes or until brown and soft

  • Mix in the carrots, celery, potato, rosemary, thyme and salt and pepper. Mix and let heat for another 5 minutes

  • Add the stock, beans and pasta. Cook for another 10 minutes.

  • Add the parsley and spring onions and simmer for another 5 minutes.

PISTOU

  • Blitz all the ingredients in a blender or food processor.

Serve with a tablespoon of the pistou in a bottom of a bowl and soup on top. It gives the best burst of flavours as you eat!

Mainsgemma davis