Tuscan-style Winter Vegetable Soup
Serves: 4
Cost Cutting Eco Friendly Freezes Well Vegan Friendly
Filling, nutritious and warming - this is the perfect soup for a cold winter's day
Ingredients:
olive oil spray1 onion, roughly chopped
1 large carrot, diced
1 tsp fennel seeds, roughly crushed
400g can Waitrose Chopped Tomatoes with Olive Oil & Chopped Garlic
750ml vegetable stock
3 sprigs fresh rosemary, leaves picked and chopped
1 Savoy cabbage, halved and shredded
400g can essential Waitrose Borlotti Beans, drained and rinsed
4 slices Waitrose LOVE Life Heyford Sliced Bloomer
method:
- Spritz the bottom of a large, heavybased pan with olive oil spray. Add the onion and carrot and cook over a medium heat for 8–10 minutes. Add the fennel seeds and cook for a minute.
- Pour in the tomatoes and stock and bring to a simmer. Stir in the rosemary and cabbage, cover and simmer for 15 minutes. Add the beans and simmer for a further five minutes.
- Meanwhile, preheat a griddle pan until hot. Lay the slices of bread on it and cook for 1-2 minutes on each side. Ladle the soup into bowls and serve with the griddled bread.
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