A healthy eating idea.
Suitable for Vegetarians
A hearty vegetable and bean soup that makes a filling and healthy lunch dish.
Serves 4
2 fennel bulbs - sliced 4 large sticks of celery - sliced 2 medium onions - sliced 3 carrots - peeled and diced 4 cloves of garlic - chopped Tablespoon of freshly chopped tarragon Small handful of freshly chopped flat leaf parsley 410g tin of borlotti beans (you can also use cannelini beans) drained and rinsed 100g soup pasta (or torn up spaghetti) 2 vegetable stock cubes
Place all your ingredients except the beans and pasta in a large pan and cover with water.
Bring the water to the boil and then reduce to a simmer. Cover with a lid and simmer for around half an hour. Top up with water if it looks like it needs it.
Add the drained beans and pasta to the soup and simmer until the pasta is cooked. Check for seasoning - add salt and pepper where needed.
Serve in large bowls.
We hope you enjoy this healthy low fat recipe.