Filling Bean Soup
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This bean soup recipe is very filling and we often have this as a meal in itself. The recipe calls for dried cannellini beans but you can used canned cannellini beans instead, in which case you don't need to soak them overnight.
To make 2 servings:
| kcal | |
| 75g (2 1/2oz) dried cannellini beans | 252 |
| 1 medium onion, chopped | 46 |
| 1 tsp olive oil | 40 |
| 1 clove garlic | 4 |
| 500ml (16 fl oz) vegetable stock | 29 |
| 1 bay leaf | 4 |
| 1 carrot, chopped | 30 |
| 1 potato, diced | 149 |
| 1 tomato, skinned, seeded and diced | 22 |
| 30g (1 oz) peas, fresh or frozen | 40 |
| 50g (3 oz) pearl barley | 176 |
| 1 fresh basil leaf, chopped | 1 |
| Total | 793 |
The dried beans need to be soaked in plenty of water overnight and then drained.
In a large pan, cook the onion in the olive oil until the onion is translucent. Add the beans, garlic, barley, bay leaf and the stock and bring to the boil. Let it boil briskly for 10 minutes and then reduce the heat to a gentle simmer. Put a lid on the pan and leave it to simmer.
After 1 hour skim the surface (it may not need it) and then add the rest of the ingredients. Continue to cook it gently until the beans are tender. Remove the bay leaf before serving.
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