• Soup

  • Difficulty: Simple

Cannellini Bean, Potato and Tomato Soup

Tomatoes are a rich source of lycopene, which may be associated with reducing the risk of prostate cancer.

  • Serves 2

  • Preparation 15 mins

  • Cooking 45 mins

Cannellini Bean, Potato and Tomato Soup
  • Egg-Free

  • Nut-Free

Ingredients

  • 1 tbsp olive oil
  • ½ tsp fennel seeds
  • 1 small red onion, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 1 stick celery, roughly chopped
  • 2 garlic, crushed
  • ½ x 400g can chopped tomatoes
  • 1 tomato, chopped
  • 1 bay leaf
  • ½ x 400g cannellini beans
  • 1 small potato
  • 150g kale
  • 50g stale bread, torn into chunks
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 tsp vegetarian pesto

Method

  1. Pour the olive oil into a medium-sized saucepan and heat the fennel seeds until they pop. Add the onion, carrot, celery and garlic and cook over a low heat with the lid ajar for 15 minutes until soft, but not brown.
  2. Add the canned and fresh tomatoes and bay leaf then bring back to a gentle simmer for a few minutes.
  3. Add the cannellini beans and potato, together with 100ml water, and bring back to the boil and simmer for 15 minutes.
  4. Stir in the kale and the bread and continue cooking for a further 15 minutes. The soup should be thick but not dry, so add more water if needed.
  5. Serve in bowls, seasoned to taste, with the pesto.
Nutrition per serving
  • Calories

    358 kcal

  • Fat

    12.5g

  • Saturates

    1.1g

  • Protein

    15.7g

  • Carbs

    45.6g

  • Sodium

    303mg

  • Sugar

    11.7g

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