White bean and courgette soup recipe
A great soup for weekend – or weekday – lunches. The haricot beans mean it's filling, without being stodgy. It's also a really nice way to use up any leftover courgettes. Serve with crusty bread, if you like.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 134 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- ½ leek, halved, finely sliced and soaked in water
- 1 clove garlic, minced
- 2 courgettes, de-seeded and finely diced
- 1 x 400g tin haricot beans in water, drained
- handful of parsley leaves, finely chopped
- 1 ltr vegetable stock
- 100ml whole milk
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Shop ingredientsEach serving contains
- Energy
- 555kJ 134.0kcal
- Fat
- 69g
- Saturates
- 2g
- Salt
- 2.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 12.1gProtein 6.1gFibre 6.6g
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- Heat the olive oil in a large saucepan set over a medium heat. Sweat the onion and garlic for 4-5 mins, stirring occasionally, until softened. Drain the sliced leek and add to the pan. Add the courgette and beans and cook for a further 5 mins, stirring occasionally.
- Cover with the stock and bring the mixture to the boil. Reduce to a simmer and stir in the milk. Simmer the soup for 20-25 mins until the beans are soft.
- Once the beans are soft, stir through the chopped parsley. Season to taste before ladling into soup bowls. Serve immediately.
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