TweetSaveShareShareBigOven
Category

Serving: 4-6

INGREDIENTS

 2 large Potatoes, with skin (360g), cubed
 1 tbsp Canola Oil
 1 medium onion, finely chopped
 1 garlic clove, crushed
 1 tsp thyme leaves
 500 g thyme leaves
 1 tin cannellini beans, rinsed and drained
 1.20 l cannellini beans, rinsed and drained
 1 tsp fresh chives, chopped
 ½ tsp salt
 Freshly ground black pepper

DIRECTIONS

1

In a deep pot, fry the onion for a few minutes in the Canola oil before adding the garlic, thyme and potato.

2

Sauté for 2-3 minutes until onion is glossy and potatoes are starting to change colour.

3

Add the vegetables and cook for a further 10 minutes before adding the stock.

4

Bring to a gentle simmer and cook for 30-40 minutes until vegetables are soft.

5

Blend the soup until smooth and then put back on the heat.

6

Stir through the cannellini beans and chopped chives, season with salt and pepper and simmer for 5 minutes to heat through the beans.

7

Serve topped with an extra sprinkle of chives.

Ingredients

 2 large Potatoes, with skin (360g), cubed
 1 tbsp Canola Oil
 1 medium onion, finely chopped
 1 garlic clove, crushed
 1 tsp thyme leaves
 500 g thyme leaves
 1 tin cannellini beans, rinsed and drained
 1.20 l cannellini beans, rinsed and drained
 1 tsp fresh chives, chopped
 ½ tsp salt
 Freshly ground black pepper

Directions

1

In a deep pot, fry the onion for a few minutes in the Canola oil before adding the garlic, thyme and potato.

2

Sauté for 2-3 minutes until onion is glossy and potatoes are starting to change colour.

3

Add the vegetables and cook for a further 10 minutes before adding the stock.

4

Bring to a gentle simmer and cook for 30-40 minutes until vegetables are soft.

5

Blend the soup until smooth and then put back on the heat.

6

Stir through the cannellini beans and chopped chives, season with salt and pepper and simmer for 5 minutes to heat through the beans.

7

Serve topped with an extra sprinkle of chives.

Hearty Potato & Vegetable Soup