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Chunky tomato, celery and bean soup
Chunky tomato, celery and bean soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Satisfyingly delicious and nutritious soup that's simple to make.
Ingredients:
  • 36.40 gm olive oil, plus 36.40 gm extra to drizzle
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 20.00 ml chopped fresh rosemary leaves
  • 2 garlic cloves, finely chopped
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 500ml chicken stock
  • 5 tomatoes (750g total), chopped
  • 40.00 ml chopped flat-leaf parsley leaves
  • 4 wholegrain bread rolls, to serve
Instructions:
  • In a large pan over medium heat, sauté onion, celery, rosemary, and garlic in oil for 5 minutes until vegetables soften. Add beans, stock, and tomatoes. Season with salt and pepper and bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 15 minutes until thickened. Stir in parsley, then ladle the soup into bowls. Serve with a drizzle of extra oil and bread rolls on the side.

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