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Tuscan-style winter veg soup
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Olive oil spray
1 onion, roughly chopped
1 large carrot, diced
1 tsp fennel seeds, roughly crushed
400g can Waitrose Chopped Tomatoes with Olive Oil & Chopped Garlic
750ml vegetable stock, made with Kallo Low
Salt Organic Vegetable Stock cubes
3 sprigs fresh rosemary, leaves picked and chopped
1 essential Waitrose Savoy cabbage, halved and shredded
400g can essential Waitrose Borlotti Beans, drained and rinsed
4 slices Waitrose Heyford Sliced Bloomer
1. Spritz the bottom of a large, heavy-based pan with olive oil spray. Add the onion and carrot and cook over a medium heat for 8–10 minutes, stirring occasionally, until softened. Add the fennel seeds and cook for a further minute.
2. Pour in the tomatoes and stock and bring to a simmer. Stir in the rosemary and cabbage, cover and simmer for 15 minutes. Add the beans and simmer for a further 5 minutes.
3. Meanwhile, preheat a griddle pan until hot. Lay the slices of bread on it and cook for 1–2 minutes on each side, until charred. Ladle the soup into bowls and serve with the griddled bread.
This soup is ideal for freezing. Portion into single servings and freeze in suitable containers. Defrost thoroughly and reheat until piping hot.
Typical values per serving:
This recipe was first published in December 2013.