Tuscan-style Winter Vegetable Soup
Filling, nutritious and warming - this is the perfect soup for a cold winter's day
- Serves:
- 4
- Ready in:
Ingredients
- olive oil spray
- 1 onion, roughly chopped
- 1 large carrot, diced
- 1 tsp fennel seeds, roughly crushed
- 400g can Waitrose Chopped Tomatoes with Olive Oil & Chopped Garlic
- 750ml vegetable stock
- 3 sprigs fresh rosemary, leaves picked and chopped
- 1 Savoy cabbage, halved and shredded
- 400g can essential Waitrose Borlotti Beans, drained and rinsed
- 4 slices Waitrose LOVE Life Heyford Sliced Bloomer
Method
- 1
Spritz the bottom of a large, heavybased pan with olive oil spray. Add the onion and carrot and cook over a medium heat for 8–10 minutes. Add the fennel seeds and cook for a minute.
- 2
Pour in the tomatoes and stock and bring to a simmer. Stir in the rosemary and cabbage, cover and simmer for 15 minutes. Add the beans and simmer for a further five minutes.
- 3
Meanwhile, preheat a griddle pan until hot. Lay the slices of bread on it and cook for 1-2 minutes on each side. Ladle the soup into bowls and serve with the griddled bread.
PER SERVING: 5.9g FAT (Excluding extras)
Tuscan-style Winter Vegetable Soup was taken from 71 of COOK VEGETARIAN
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- olive oil spray
- 1 onion, roughly chopped
- 1 large carrot, diced
- 1 tsp fennel seeds, roughly crushed
- 400g can Waitrose Chopped Tomatoes with Olive Oil & Chopped Garlic
- 750ml vegetable stock
- 3 sprigs fresh rosemary, leaves picked and chopped
- 1 Savoy cabbage, halved and shredded
- 400g can essential Waitrose Borlotti Beans, drained and rinsed
- 4 slices Waitrose LOVE Life Heyford Sliced Bloomer
- 1
Spritz the bottom of a large, heavybased pan with olive oil spray. Add the onion and carrot and cook over a medium heat for 8–10 minutes. Add the fennel seeds and cook for a minute.
- 2
Pour in the tomatoes and stock and bring to a simmer. Stir in the rosemary and cabbage, cover and simmer for 15 minutes. Add the beans and simmer for a further five minutes.
- 3
Meanwhile, preheat a griddle pan until hot. Lay the slices of bread on it and cook for 1-2 minutes on each side. Ladle the soup into bowls and serve with the griddled bread.
PER SERVING: 5.9g FAT (Excluding extras)
Filling, nutritious and warming - this is the perfect soup for a cold winter's day
Tuscan-style Winter Vegetable Soup was taken from 71 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
