1 tbsp oil
1 brown onion chopped
3 cloves garlic chopped
2 large carrots diced
2 celery stalks diced
2 bay leaves
2 sprigs of thyme
2.5L of stock (I had some ham stock)
1 tin of diced tomatoes (400g)
1 tin of cannellini beans
salt and cracked pepper
a handful of chopped parsley and some to garnish (optional)
parmesan for serving (optional)
- Heat oil in a large pot, saute chopped onion and garlic until softened.
- Drain the liquid from soaked soup mix beans/peas and add them to the pot. Mix well. Pour in all of the stock and throw in the bay leaves then bring to boil. Reduce heat, leave to simmer for 1 hour with the lid on.
- Next, add the diced carrots, celery, tin tomatoes, tin cannellini beans, thyme and parsley to the pot. Give it a good stir then season with some salt and cracked pepper to your taste. Bring to boil and reduce to a simmer again, pop the lid back on and leave for another 45 minutes. Stir occasionally. If the soup starts to look too thick, add some water and let it continue cooking.
- Taste the soup to ensure beans are cooked and seasoning is sufficient before serving them up in bowls. Top with a bit of cracked pepper, grated parmesan and garnish with parsley if you like.