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Green and Bean Soup

Green & Bean (Garlic & Courgette)

 

Category, , , DifficultyBeginner

This soup is hands down one of the best ways to finish up an excess of courgette as it uses quite a lot. The texture here is one of the things that makes up for the soft and pale colour. It is like velvet but packed with flavour. The beans make this deeply satisfying and the garlic makes it lovely and savoury.

Yields6 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 2 tbsp Extra Virgin Olive Oil
 300 g Chopped Wild Garlic (or leek/spring onion depending on whats available)
 400 g White Beans (one tin, drained)
 3 Sticks of Celery (diced)
 1 Courgette (diced)
 1 l Vegetable Stock
 Sea and Pepper (to taste)
1

Heat the olive oil in a large pan and add the wild garlic, leek or spring onion

2

Once the onion is softened right down, add the rest of the prepped vegetable ingredients

3

Season with salt and pepper as you go. After the vegetables are all softened together, it’s time for the beans. Throw them in and give them a quick stir

4

Add the stock and simmer for about 20 mins with the lid on but try not to let it boil vigorously because it really changes the soup (and not in a good way!)

5

Once all the vegetables are soft then its time to blend. If you are using a Magimix then I recommend blending in batches so leave it to cool a bit before you start. If you use a hand blender (like I do) then you don’t have to wait quite as long for the soup to cool. Especially if it has a metal stick

6

Blend until smooth and taste for seasoning. Add a little more salt and pepper if you wish

7

Note: For even more protein I recommend the addition of a soft poached egg and a pinch of chilli flakes for that extra kick!

 

Ingredients

 2 tbsp Extra Virgin Olive Oil
 300 g Chopped Wild Garlic (or leek/spring onion depending on whats available)
 400 g White Beans (one tin, drained)
 3 Sticks of Celery (diced)
 1 Courgette (diced)
 1 l Vegetable Stock
 Sea and Pepper (to taste)

Directions

1

Heat the olive oil in a large pan and add the wild garlic, leek or spring onion

2

Once the onion is softened right down, add the rest of the prepped vegetable ingredients

3

Season with salt and pepper as you go. After the vegetables are all softened together, it’s time for the beans. Throw them in and give them a quick stir

4

Add the stock and simmer for about 20 mins with the lid on but try not to let it boil vigorously because it really changes the soup (and not in a good way!)

5

Once all the vegetables are soft then its time to blend. If you are using a Magimix then I recommend blending in batches so leave it to cool a bit before you start. If you use a hand blender (like I do) then you don’t have to wait quite as long for the soup to cool. Especially if it has a metal stick

6

Blend until smooth and taste for seasoning. Add a little more salt and pepper if you wish

7

Note: For even more protein I recommend the addition of a soft poached egg and a pinch of chilli flakes for that extra kick!

Green and Bean Soup

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