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Creamy bean and vegetable soup

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9
MineralsCopper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 leeks, white part only, sliced

  3. 1 bulb baby fennel, trimmed and roughly chopped

  4. 2 cloves garlic, finely chopped

  5. 3 carrots, cut into 3 potatoes, cut into 2cm dice

  6. 1L vegetable stock

  7. 400g can cannellini beans, drained and rinsed

  8. 1/2 cup milk

  9. Multigrain bread rolls, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over moderate heat. Cook leek, fennel and garlic, stirring, for 5 minutes until soft.

  2. Add carrot, potato and stock; bring to the boil. Reduce heat; simmer for 15 minutes until vegetables are tender.

  3. Stir in beans and milk; season with black pepper. Heat through; garnish servings with chopped feathery fennel leaves.

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