16660

Three bean soup

  • serves 2
  • Easy

Broad beans, trimmed green beans and cannellini beans feature in this one pot veggie soup. Save on the washing up mid-week with this high protein comforting dish.

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Ingredients

  • vegetable stock or chicken stock 500ml
  • broad beans 2 handfuls, frozen
  • trimmed green beans 2 handfuls
  • cannellini beans 400g
  • basil handful
  • parmesan 2 tbsp, grated

Method

  • Step 1

    Heat 500ml vegetable or chicken stock in a saucepan until simmering, add 2 handfuls fresh or frozen broad beans and 2 handfuls trimmed green beans and cook for 2 minutes.

    Add 400g tin cannellini beans, drained and rinsed, and cook for a further 2 minutes. Season.

    Stir in a handful roughly chopped basil and 2 tbsp grated parmesan.

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