1 x Soup pack (Mix of soup vegetables)
1 x 400g can cannellini beans, rinsed and drained
2 x vegetable or chicken stock cubes (we used Massel salt reduced chicken stock cubes)
4 big handfuls fresh baby spinach leaves
Extra virgin olive oil
Salt & pepper
- Finely chop all vegetables from soup pack. About 0.5 cm thick, it’s important the vegetables are quite fine or they will not cook properly.
- In a large saucepan, heat 2 tbsp olive oil to a medium heat; add onion, celery and carrot; season generously with salt; saute for 5 minutes; add remaining chopped vegetables and saute for a further 5-7 minutes.
- Dissolve both stock cubes in 1.4 L boiling water and add to saucepan with vegetables; turn heat to a simmer; cover with a lid and cook for 50 minutes to an hour.
- Add in drained beans and cook for a further 5 minutes. You can either blitz this soup for a smooth consistency or leave it chunky the way it is. Serve with crusty bread or toast soldiers.
Add a grating or Parmesan cheese before serving for extra flavour!