Ingredients

900 ml (1/2 pints) Vegetable Stock
2 fennel bulbs, trimmed and chopped
1 onion, chopped 1 courgette, chopped 1 carrot, chopped
2 garlic cloves, finely sliced 6 tomatoes, finely chopped, or 400 g (13 oz) can tomatoes
2 x 400 g (13 oz) cans butter beans, rinsed and drained
2 tablespoons chopped sage freshly ground black pepper
When choosing canned vegetables, go for the ‘no added salt’ varieties. If these aren’t available, rinse and drain vegetables such as beans and sweetcorn. This removes some but not all of the salt.

Instructions

1.Place 300 ml (2 pint) of the stock in a large saucepan. Add the fennel, onion, courgette, carrot and garlic. Cover and bring to the boil. Continue boiling for 5 minutes, then remove the lid, reduce the heat and simmer gently for about 20 minutes until the vegetables are tender.
2.Stir in the tomatoes, beans and sage. Season to taste with pepper and pour in the remaining stock. Simmer for five minutes, then allow the soup to cool slightly.
3.Transfer 300 ml (72 pint) of the soup to a food processor or blender and process until smooth. Stir back into the pan and heat through gently.

When choosing canned vegetables, go for the ‘no added
salt’ varieties. If these aren’t available, rinse and drain
vegetables such as beans and sweetcorn. This removes
some but not all of the salt.

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