Here’s another easy lunch or supper from ” Veggie Family Cook Book” by Claire Thomson.
Ingredients
- 4 tbsps olive oil plus extra to serve
- 1 large onion chopped
- 3 garlic cloves finely chopped
- 2 large floury potatoes peeled and diced into 2 cm chunks
- 5 firm courgettes diced into 2 cm chunks
- 1 litre vegetable stock
- 2 x 400g cans cannellini beans drained and rinsed
- juice of 1/2 lemon
- a small bunch mint leaves picked and chopped
- salt and black pepper
- freshly grated parmesan to serve
Servings:
Instructions
- Heat thye oil in a large saucepan over a medium heat. Add the onion and fry for 10 minutes, until soft, then add the garlic and fry for another minute until fragrant.
- Add the diced potatoes and saute for about 5 minutes, then add the courgettes and saute for another 5 minutes or until softened.
- Add the vegetable stock and drained cannellini beans. Bring the soup to a simmer and cook for 10-15 minutes until the potatoes are tender and the courgettes very soft.
- Remove from the heat and, using a stick blender, carefully blend about a quarter of the soup. If you'd rather not blend this is fine.
- Check the seasoning, adjusting with salt and black pepper and a good squeeze of lemon. Add the chopped mint and stir well to combine.
- Serve with plenty of Parmesan on top and a slick more olive oil.
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