I’ve always enjoyed soup with a meal or for a light lunch and it tastes even better when you make your own. My Fiancé recently received the amazing soup maker by Morphy Richards as a gift for his Birthday and it’s started a soup making frenzy with us!
I’ve recently visited Italy and stayed in the Tuscany Region, so I thought when I got home I would try out the new soup maker and what better soup to trial it with to get over the holiday blues would to make an Italian styled soup.
It’s souper (pun intended) easy to make, you just simply place all your veggies in the soup maker and top with your vegetable stock mix and hit start and off it goes, however if you don’t own a soup maker then a slow cooker or a large pan will do.
1 can low-sodium cannellini beans (drained and rinsed)
1 tablespoon olive oil
1 large diced onion (1 cup) – I used a red onion.
2 carrots diced (1/2 cup)
2 stalks celery diced (1/2 cup)
1 small zucchini diced (1 1/2 cups)
1 clove garlic minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
500ml low-sodium vegetable stock
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
How to make
- Rinse and drain cannellini beans.
- Dice the onion.
- Place onions and cannelloni beans in a frying pan and fry with coconut oil for 5 mins or until onion is cooked.
- Chop and dice the rest of the veggies.
- Place all veggies and cannellini beans in to soup maker or pan.
- Make Veg stock with boiled water and mix well, once mixed pour in to the soup make/pan or slow cooker over veggies and cook for 25 – 30 minuets, first bringing to boil then let simmer, staring regular (unless using soup maker then it can be left alone to do its job).
- Once finished cooking leave to cool for a few minuets before serving.
- Place rest of soup in a freezer safe containers and place in freezer or fridge. I personally put it in the fridge then eat within three days.