Bean, Carrot And Leek Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 leek, sliced
• 1 carrot, diced
• 250 g dried cannellini beans
• water
• 2 teaspoons dried herbs
• 1 tablespoon sunflower oil
• 2 bay leaves
• 1 vegetable stock cube

Recipe

• 1 soak the beans in cold water to cover overnight then cook until tender.
• 2 heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
• 3 add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
• 4 serve hot with buttered brown bread on the side.
• 5 prep time does not include soaking and cooking the beans.