| 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
- 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 to warm through