|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
A heart-warming winter soup.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- 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.
- If you have left over cooked vegetables, stir these in with the cabbage to warm through