Silverbeet and white bean soup
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Time to make:
$3.70 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 leek, chopped
1 celery stalk, chopped
1 large carrot, chopped
2 garlic cloves, finely chopped
6 cups reduced-salt vegetable stock
4 cups shredded silverbeet leaves (about 1/2 bunch, white stalks removed)
400g can no-added-salt butter beans, rinsed, drained
4 slices wholegrain sourdough bread
1/2 cup reduced-fat ricotta
30g grated reduced-fat mature cheddar cheese
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Heat olive oil in a large saucepan over medium heat. Add the chopped leek, celery and carrot and cook, stirring, for 10 minutes, or until soft. Add the garlic and cook for a further 30 seconds, or until fragrant.
Step 2Add stock to pan, cover, and simmer for 10 minutes. Add silverbeet and butter beans, cover, and simmer for 5 minutes, or until the silverbeet is tender.
Step 3Combine ricotta and cheddar cheese in a small bowl. Grill bread on both sides in the oven until golden. Top with cheese mixture and bake for a further 10 minutes, or until warm and cheddar is melted. Serve soup with cheese toast.
About this recipe
First published: May 2016