Cannellini Bean Soup
A cannellini bean soup filled to the brim with vegetables - healthy, delicious and comes together in flash. Perfect way to use up any veggies about to turn in the crisper.
Nutrition Facts
Ingredients
Instructions
Heat oil in a large pot over medium heat. Add onion, celery, carrot and garlic and cook, stirring for 3 minutes, until the onion is soft.
Add cauliflower and cabbage and continue to cook, stirring, for 1-2 minutes.
Add stock, diced tomatoes, cannellini beans and season with italian seasoning, salt, pepper and cayenne pepper and stir to combine.
Bring to boil and let simmer for 20 minutes, or until vegetables are cooked.
Serve as if or with your favourite toppings (parmesan, crusty bread etc) and enjoy.
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Continue Reading at Cookitrealgood →Chef's Notes
SUBSTITUTIONS - Olive Oil - You can use coconut, grapeseed or whichever cooking oil you prefer. Cannellini Beans - Even though it's technically not a cannellini bean soup without the cannellini beans, you can substitute for another bean if you'd prefer. Chicken Stock - You can use vegetable stock if you'd prefer. Green Cabbage - You can use savoy or sugarloaf cabbage if you'd prefer. Cauliflower - OR throw in whatever veggies you have on hand. Italian Seasoning - If you don't have pre-mix on hand you can just use a mix of Oregano and Thyme. Cayenne Pepper - You can use chilli flakes if you'd prefer. STORING - Store in an airtight container in the fridge for up to 4 days, or in the freezer for 3 months.NUTRITION - Nutrition information is a rough estimate based on a single serve.
Notes
SUBSTITUTIONS - Olive Oil - You can use coconut, grapeseed or whichever cooking oil you prefer. Cannellini Beans - Even though it's technically not a cannellini bean soup without the cannellini beans, you can substitute for another bean if you'd prefer. Chicken Stock - You can use vegetable stock if you'd prefer. Green Cabbage - You can use savoy or sugarloaf cabbage if you'd prefer. Cauliflower - OR throw in whatever veggies you have on hand. Italian Seasoning - If you don't have pre-mix on hand you can just use a mix of Oregano and Thyme. Cayenne Pepper - You can use chilli flakes if you'd prefer. STORING - Store in an airtight container in the fridge for up to 4 days, or in the freezer for 3 months.NUTRITION - Nutrition information is a rough estimate based on a single serve.
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Reviews from the Original Source
Cassie we loved this soup! I found the beans helped make it a bit more filling and the flavour was great, Thank you
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