Fall is rapidly taken over and what is better than a comforting soup for dinner when it is getting colder out. I make quite a lot of soup and stews in the fall, with in season root vegetables. This soup is super easy to make, takes about half an hour and have vegetabels and beans. I would recommend you to use kale, it`s vibrant in color and good for you. My problem is that I really don`t like kale, so I used napa cabbage instead. I first posted this recipe back in 2011, with horrible photos. Now it`s remade with new photos. I will post an old photo in the post for you to see the difference.
I have learned a lot from food photography and styling over the last four years.
I have learned a lot from food photography and styling over the last four years.
Vegetable and bean soup
2-3 servings
2 tbsp olive oil
1 onion
2 carrots
1 celery stick
2 medium size potatoes
1 tbsp fresh thyme leaves (1 tsp dried)
3 cups (750ml) vegetable stock
1/2 (16 oz) tin crushed tomatoes (use all the juice)
1 tin (16oz) kidney beans
1/4 napa cabbage or kale
1/2 tsp pepper
Grated parmesan for serving (optional)
Dice carrots and potatoes. Chop celery and onion and shred the cabbage.
Use half the tomato flesh but all of the juice from the tin. Rinse kidney beans under cold water, drain.
Heat olive oil in a large saucepan over medium-high heat. Add carrots, onion, celery and thyme. Cook for about 5 minutes until onion is soft and translucent. Add potatoes and cook a further minute. Pour in stock, tomatoes, pepper and juice and cook on low heat for 15 minutes. Add kidney beans and cabbage and cook a further 2-3 minutes. Sprinkle over some fresh thyme leaves and parmesan. Seerve with freshly baked bread.
2-3 servings
2 tbsp olive oil
1 onion
2 carrots
1 celery stick
2 medium size potatoes
1 tbsp fresh thyme leaves (1 tsp dried)
3 cups (750ml) vegetable stock
1/2 (16 oz) tin crushed tomatoes (use all the juice)
1 tin (16oz) kidney beans
1/4 napa cabbage or kale
1/2 tsp pepper
Grated parmesan for serving (optional)
Dice carrots and potatoes. Chop celery and onion and shred the cabbage.
Use half the tomato flesh but all of the juice from the tin. Rinse kidney beans under cold water, drain.
Heat olive oil in a large saucepan over medium-high heat. Add carrots, onion, celery and thyme. Cook for about 5 minutes until onion is soft and translucent. Add potatoes and cook a further minute. Pour in stock, tomatoes, pepper and juice and cook on low heat for 15 minutes. Add kidney beans and cabbage and cook a further 2-3 minutes. Sprinkle over some fresh thyme leaves and parmesan. Seerve with freshly baked bread.