Servings: 6
Calories:
Ingredients
- 1 Bay leaf
- 1 onion finely chopped
- 2 sticks of celery finely chopped
- 1 leek finely chopped
- 3 garlic cloves crushed, then chopped
- 2 medium courgettes finely chopped
- 200 g spring greens washed and then shredded
- 400 g can butter beans in water drained
- 400 g can cannellini beans in water drained
- 800 g cans plum tomatoes
- 1 litre plant-based bouillon / stock
- black pepper to taste
Instructions
- Add two inches of cold water to a large pot then add the onions, celery, courgettes, leeks, garlic and large Bay leaf. Put the lid on the pot then cook for 10-15 minutes until the vegetables start to soften.
- Add the drained white beans to the pot with the spring greens, plum tomatoes and bouillon/stock.
- Cook for a further 15 minutes. Stir occasionally. If it's too thick for you, just add some more boiling water to the pot.
- Add some freshly ground black pepper to taste then serve into warm soup bowls.
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