Vegetable et Bean Soup
Ingredients
- 1 small aubergine eggplant
- 2 large tomatoes
- 1 potato peeled
- 1 carrot peeled
- 1 leek
- 15 oz can cannellini beans
- 1 1/2 pints hot vegetable or chicken stock
- 2 tsp dried basil
- 1/2 oz dried porcini mushrooms soaked tor 10 minutes in enough warm water to cover
- 1 3/4 oz vermicelli
- 3 tbsp pesto
- freshly grated Parmesan cheese to serve (optional)
Instructions
- Slice the aubergine (eggplant) into rings about 1 cm (1/2 inch) thick, then cut each ring into 4.
- Cut the tomatoes and potato into small dice. Cut the carrot into sticks, about 2.5 cm (1 inch) long and cut the leek into rings.
- Place the cannellini beans and their liquid in a large saucepan. Add the aubergine (eggplant), tomatoes, potatoes, carrot and leek, stirring to mix.
- Add the stock to the pan and bring to the boil. Reduce the heat and leave to simmer for 15 minutes.
- Add the basil, dried mushrooms and their soaking liquid and the vermicelli
- and simmer for 5 minutes or until all of the vegetables are tender.
- Remove the pan from the heat and stir in the pesto.
- Serve with freshly grated Parmesan cheese, if using.
Calories: 341 kcal
Carbohydrates: 60 g
Protein: 15 g
Fat: 7g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 634 mg
Potassium: 979 mg
Fiber: 12 g
Sugar: 11 g
Vitamin A: 3694 IU
Vitamin C: 25 mg
Calcium: 142 mg
Iron: 5 mg