RECIPE: Mediterranean White Bean Soup
We’re surviving winter over here with some warm and hearty soups - well at least Nat is! After a week in the States visiting family, Nitty was back in her own kitchen this weekend and whipping up this gluten free recipe. It’s quick and easy to make (only takes about 20 minutes) and it’s filled with vegetables and plant-based protein so it’s a really healthy option for lunch or dinner. In addition to being rich and flavourful, it’s only about 2 WW SmartPoints so it’s definitely a win !
INGREDIENTS (serves 6)
3 15-ounce canned white cannellini beans
2 cups baby spinach
1 large carrot - diced
1 celery rib - diced
2 garlic cloves - diced
1 large onion - diced
6 cups chicken stock
1 potato - diced
1 tbsp olive oil
White wine
Chili oil (optional)
Parmesan cheese - grated (optional)
INGREDIENTS
Mix together the diced onions, carrots, celery and potato.
Add the chicken stock, white wine and white cannellini beans and let simmer for about 15 minutes until the vegetables become tender and the soup thickens.
Add some fresh baby spinach or frozen chopped spinach and mix until it wilts (this adds more nutrients and makes the soup more hearty).
In less than half an hour, it’s ready to be served. Blend partially with hand blender to blend the beans into the broth and thicken the soup.
Top with a drizzle of chili oil or grated parmesan cheese.
ENJOY!