Soup was once regarded as peasant's food as it was all they could afford to eat. While the rich lorded over large cuts of fatty meat, the peasants would grab what bones they could find and boil them with veggies and beans. Understandably the peasants were lean and the rich were not.
Times are not so tough today but we can all learn from the peasants. This bean and veggie soup is a nutritious and inexpensive, meal which, when served hot provides instant comfort.
Heat oil in large saucepan, add leek, zucchini and celery and cook for 3-4 minutes or until tender. Stir in the tomato puree, undrained beans and stock and bring to the boil. Cover and simmer for 10 minutes. Serve.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 652 kj |
| Calories | 156 kcal |
| Fat | 3.1 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 18.3 g |
| Total Protein | 9.2 g |
| Fibre | 8.6 g |
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