06:02 27 February 2010
This filling soup is nourishing, full of goodness and tastes delicious.
35 minutes to prepare and cook. Serves 4.
|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
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.
Of which saturates: 0.9g
This recipe and image is copyrighted to Canned Food UK.
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