RECIPES White Bean Soup
White Bean Soup
A creamy, comforting soup made with Lioncroft White Kidney Beans. Perfect for a light lunch or dinner. Serves: 4 people Total cooking time: 35 minutes
Ingredients
- 1 can (400g) Lioncroft White Kidney Beans in Brine, drained
- 2 tbsp Lioncroft Sunflower Oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped
| 1. Heat oil in a large pot and sauté onion, garlic, carrots and celery until softened (about 5 minutes). |
| 2. Add drained beans, vegetable stock, bay leaf and thyme. |
| 3. Bring to a boil, then reduce heat and simmer for 20 minutes. |
| 4. Remove bay leaf and blend half the soup for a creamy texture (or leave chunky). |
| 5. Season with salt and pepper. |
| 6. Garnish with parsley. |
🍽️ Serving Suggestion
Serve hot with crusty bread and a drizzle of olive oil.
⏰ Cooking Time
35 minutes
🍽 No of Servings
4 people
