Tuscan Bean Soup

Course: Starter - Dish: Vegetarian - Serves: 4

This filling soup is nourishing, full of goodness and tastes delicious.
35 minutes to prepare and cook. Serves 4.

Method:

Place the garlic, vegetables, beans, vegetable stock, bay leaf and sage in a large saucepan. Bring to the boil, lower the heat, cover and simmer for about 20 minutes until the vegetables are tender.
Remove from the heat and remove the bay leaf. Stir in the fresh parsley. Season with freshly ground black pepper and ladle in warmed bowls. Scatter over the extra parsley and drizzle with the oil before serving.

Nutritional information per serving:

Nutrient	Per serving
Energy	907kJ
	217kcals
Fat	8.5g
of which saturates	1.7g
Carbohydrate	23.4g
of which sugars	8.9g
Fibre	8.5g
Protein	7.3g
Salt	1.5g

5-A-DAY PORTIONS One serving of this recipe counts as 2 of your 5-A-DAY target of fruit and vegetable portions.

Canned vegetable soup counts as one of your 5-A-DAY

Ingredients:

1 garlic clove, crushed 1 small onion, finely chopped 1 leek, finely chopped 150 g canned carrots, drained 1 x 400 g can baked beans 1 x can condensed vegetable soup

1 bay leaf ½ tsp (2.5 ml) dried sage, crushed 2 tbsp (30 ml) chopped fresh flat-leaf parsley, plus extra to garnish Freshly ground black pepper 2 tbsp (30 ml) extra virgin olive oil

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