What’s great about it:
A hearty soup blending cannellini beans and potato with hint of sage. Cook in advance for the weekly lunches or prepare for the lovely Sunday afternoon lunch.
Serves 6 | Prep time 15 minutes | Cook time 40 minutes
3 cans cannellini or lima beans, rinsed and drained
2 medium white potatoes, peeled and chopped
300 ml water
10 fresh sage leaves or 3 teaspoons dried sage
6 cloves garlic, peeled
6 shallots, chopped
1 tablespoon extra virgin olive oil
1 bunch silverbeet or 200g spinach leaves, chop into 2 cm strips
1 Litre vegetable stock, reduced salt
1/2 teaspoon freshly ground black pepper
1/2 lemon, freshly squeezed
PLACE all but 1/4 cup beans and potato in a large pot, add water, sage and garlic cloves and bring to the boil and lower heat to simmer over medium heat to cook potato and allowing the flavours to develop.
COOK the onion in the oil in a small pan over medium heat, stirring until golden brown and tender about 10 minutes.
COMBINE bean and potato mixture, caramelised onion and the vegetable stock in large pot, using stick blender, blend until smooth and creamy.
ADD the reserved beans and greens to the pot, simmer soup until the greens are just tender, 5 minutes.
SERVE with black pepper, lemon juice and crusty bread.
Recipe courtesy of: Fiona McKenzie, Country Kitchens Program Team
Filed under: soup