Dinner
Vegetable soup with white beans
Use whatever vegetables you have.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Vitamins A and C, protein, fibre, iron, folate, vitamin K, unsaturated fats
LeafUp › Plates › Vegetable soup with white beans
You need (serves 2)
- An onion, a carrot and a celery stick
- Two handfuls of other vegetables (about 200 g)
- A tin of white beans (400 g)
- A handful of shredded cabbage or kale (about 50 g)
- Low-salt stock (about 1 litre)
- A spoon of olive oil (1 tbsp)
- Thyme and a bay leaf
How to make it
- Soften the chopped onion, carrot and celery in the oil for 5 minutes.
- Add the other vegetables, stock and herbs and simmer for 15 minutes.
- Add the beans and cabbage and cook for 5 more minutes.
Allergens This plate contains celery. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
