Smoky borlotti bean soup
1 medium, finely chopped
1 individual, stick, finely chopped
2 clove(s), crushed
Fresh bay leaf
3½ tsp, including ½ tsp extra, to serve
Canned diced tomatoes
1 can(s), (400g)
Vegetable stock cube
1 individual, gluten free variety, to make 2 cups of stock
Canned borlotti beans, rinsed, drained
2 can(s), 400g size can
100 g, shredded
Plain unsweetened soy yoghurt
1 x 3 second spray(s)
- 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.
- Season with salt and pepper, then stir in cabbage and cook for 2-3 minutes or until cabbage is tender.
- Ladle soup into bowls and serve with a swirl of yoghurt and extra paprika sprinkled on top.