This soup is packed full of protein to keep you full for longer, as well as iron, fibre, calcium and vitamins. This vegetable soup is gluten and nut-free.

Each serving provides 306kcal, 15g protein,40 g carbohydrate, 7.5g fat, 9g fibre and 1.4g salt.

Required time: 30 mins to 1 hour

Serves: 5

Ingredients

Fruit and vegetables

  • Fresh basil leaves
  • 2 carrots
  • 1 large onion
  • 4 garlic cloves
  • 2 stalks celery
  • 2-3 small potatoes

Tins, packets and jars

  • 200g/7oz rinsed and drained bottled haricot beans, 

Cooking ingredients

  • salt and black pepper
  • 4 tbsp/ 2½fl oz olive oil

Dairy, eggs and chilled

  • 100g/3½oz parmesan

Other

  • 1 ready-made bouquet garni

Method

  1. Chop the vegetables (potatoes, carrots and celery) into small dice.
  2. While you’re cutting the greens, warmness the olive oil in a pan. Add the chopped vegetables to the pan.
  3. Chop the onion into pieces the identical length because the chopped celery, carrots and potato then add to the pan.
  4. Crush the garlic cloves with the base of your hand and upload the unpeeled cloves to the pan. Gently sweat the veggies within the olive oil for a few minutes, just to shade them slightly and add the bouquet garni.
  5. Pour inside the water and season with salt and freshly ground black pepper. Cover and produce the soup to the simmer and prepare dinner for approximately 10-15 minutes, till the veggies are just smooth.
  6. Make the pistou. Place the basil leaves in a smooth bowl. Roughly chop the parmesan and upload to the bowl and pour in the olive oil and season with salt and black pepper.
  7. Blend to an easy sauce with a hand-held blender. The sauce must be bright inexperienced and feature a fairly smooth consistency.
  8. Add the beans to the soup. Remove the bouquet garni.
  9. Cook until the veggies are gentle and the beans are heated through.
  10. Drizzle over a few olive oil and serve with a few properly bread.