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Smoky borlotti bean soup

Smoky borlotti bean soup

1
Points® value
Total Time
45 min
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 medium, finely chopped

Celery

1 stick(s), stick, finely chopped

Garlic

2 clove(s), crushed

Fresh bay leaf

2 whole

Smoked paprika

3½ tsp, including ½ tsp extra, to serve

Canned diced tomatoes

1 400g can, (400g)

Vegetable stock cube

1 individual, gluten free variety, to make 2 cups of stock

Canned borlotti beans, rinsed, drained

2 400g can

Savoy cabbage

100 g, shredded

Plain soy yoghurt, (up to 3% sugar)

100 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook= onion and celery, stirring, for 8-10 minutes or until softened. Add garlic, bay leaves and paprika, and cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock. Cover and bring to the boil, then reduce heat and simmer for 20 minutes. Add beans, stir to combine, and simmer for 5 minutes. Remove bay leaves. Using a stick blender process soup until it’s almost smooth, leaving some texture.
  2. Season with salt and pepper, then stir in cabbage and cook for 2-3 minutes or until cabbage is tender.
  3. Ladle soup into bowls and serve with a swirl of yoghurt and extra paprika sprinkled on top.

Notes

SERVING SUGGESTION: You could serve this with some crusty bread (contains gluten). The soup can be frozen in an airtight container for up to 2 months.

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