Shopping list
50g Benecol® Olive Spread
1 leek, sliced thinly
1 clove garlic, crushed
1 stick celery, chopped
 2 carrots, chopped
1 x 400g caned chopped tomatoes
1 x 400g caned 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

Bean and vegetable soup

15

PREP

30-35

COOK

0.8

STANOLS

4

SERVES

Description

A heart-warming winter soup.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. 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.
  2. 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:

  1.  If you have left over cooked vegetables, stir these in with the cabbage to warm through

Bean and vegetable soup

15

PREP

30-35

COOK

0.8

STANOLS

4

SERVES

Shopping list
50g Benecol® Olive Spread
1 leek, sliced thinly
1 clove garlic, crushed
1 stick celery, chopped
 2 carrots, chopped
1 x 400g caned chopped tomatoes
1 x 400g caned 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

Description

A heart-warming winter soup.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. 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.
  2. 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:

  1.  If you have left over cooked vegetables, stir these in with the cabbage to warm through