White bean and saffron soup
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Filling and flavoursome, this nourishing bowl of soup will leave your belly feeling warm and satisfied.
Ingredients
Brown onion
1 medium, finely chopped
Celery
3 stick(s), finely chopped
Carrot(s)
1 medium, finely chopped
Canned cannellini beans, rinsed, drained
2 400g can, (2 x 400g cans)
Dried saffron
⅛ tsp, (1 pinch)
Vegetable stock cube
1 individual, gluten-free variety, to make 1L (4 cups) stock
Light sour cream
150 ml
Fresh red chilli
1 whole, finely sliced, to serve
Fresh coriander
¼ cup(s), leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick saucepan with oil and heat over medium heat. Add onion, celery and carrot. Cover and cook for 8-10 minutes, stirring occasionally, until softened. Stir in beans, saffron and stock and bring to the boil. Reduce heat, simmer, covered, for 10 minutes.
2
Remove from heat, stir in sour cream and blend with a stick blender until smooth. Season with salt and pepper. Ladle soup into serving bowls. Serve topped with chilli and coriander leaves.
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