Warming Veg & Bean Soup
, 45 min
A rustic vegetable and cannellini bean soup enriched with porcini mushroom stock and finished with chard and basil.
| Olive Oil | Cook onion & carrot in oil | Add celery & courgette | Add garlic, rosemary, oregano & chilli | Stir in soaked porcini & lemon zest | Add mushroom stock, bouillon & beans | Add chopped tomatoes | Add remaining water, simmer 10 min | Add chard & basil, wilt 5 min | Add lemon juice, season & serve |
| 3 White Onion | |||||||||
| 3 Carrot | |||||||||
| 120 g Celery | |||||||||
| 1 Courgette | |||||||||
| 5 Clove Garlic | |||||||||
| 2 Sprig Rosemary | |||||||||
| 1 tsp Dried Oregano | |||||||||
| 1 tsp Chilli Flakes | |||||||||
| 15g Porcini Mushroom | Soak porcini in boiling water | ||||||||
| 100 ml Boiling Water (for soaking porcini) | |||||||||
| 1 Lemon, zested | |||||||||
| 2 tsp Vegetable Bouillon Powder | |||||||||
| 1x 570g Jar Drained Cannellini Beans, with tin water | |||||||||
| 6 Vine Tomato | |||||||||
| Remaining Boiling Water | |||||||||
| 200g Chard | |||||||||
| 30g Basil | |||||||||
| 1 Lemon, juiced | |||||||||
| Black Pepper | |||||||||
| Salt |
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