Bean & Vegetable Soup
Recipe by Benecol Chef
15m Prep
30m Cook
0.8g per serving
A heart warming winter soup
Serves 4
Serving Info:
One serving contains 0.8g of your daily
requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 50g Benecol® Olive Spread
- - 1 leek, sliced thinly
- - 1 clove garlic, crushed
- - 1 stick celery, chopped
- - 2 carrots, chopped
- - 1 x 400g can chopped tomatoes
- - 1 x 400g can kidney or borlotti beans, drained
- - 600ml hot vegetable stock
- - 1 bay leaf
- - 1 large sprig rosemary
- - 40g savoy cabbage, finely shredded
- - 40g half fat cheddar cheese, finely grated
Method:
- Melt the Benecol® Olive Spread in a large lidded pan, add the leek and stir fry for 5 minutes until softened. Add the garlic, celery and carrots and cook for 2 more minutes before adding the tomatoes, beans, stock, bay leaf and rosemary. Bring to the boil, cover and simmer gently for 20 minutes.
-
Add the cabbage and cook uncovered for a further 5 minutes until all the vegetables are tender. Remove the bay leaf and rosemary stick, serve in large bowls garnished with the cheese.
Tip
- If you have left over cooked vegetables, stir these in with the cabbage just to warm through.
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Nutrition Information (typical values)
Per serving (458.1g)
Suitable for vegetarians
Plant Stanol intake (g)
0.8
Energy (kJ/kcal)
1673/400
Protein (g)
27.6
Carbohydrate (g)
52.0
of which sugars (g)
9.4*
Fat (g)
10.6
of which saturates (g)
2.7*
of which mono-unsaturates (g)
4.5*
of which poly-unsaturates (g)
2.5*
Salt (g)
1.2*
Fibre (g)
24.4*
* Indicates estimated value in nutritional table