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Jamie says: "Hearty and nutritious, this speedy soup is super-easy to tweak according to the veg you’ve got knocking about. Chuck in some creamy, protein-rich beans and cheesy toasts for dunking, and you’ve got a seriously tasty crowd-pleaser." See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Drizzle 1 tbsp olive oil into a large, deep pan over a medium heat. Add the vegetable base mix, a pinch of freshly ground black pepper and sea salt and 2 thyme sprigs. Cook, stirring, for 10 mins until softened.
Drain the beans, reserving the juice, then add half of the beans along with the juice to the pan. Crumble in the stock cube and top up with 800ml boiling water. Stir well, cover and bring to the boil, then reduce the heat and simmer for 5 mins. Add the spring greens and cook for 2 mins more until tender. Transfer to a blender and blitz until smooth, then season to perfection.
Put the bread on a baking tray and coarsely grate over the cheese. Sprinkle over the remaining beans and the chilli flakes, then bake for 8-10 mins or until golden and crisp.
Divide the soup between warm bowls, top with the crispy beans and cheesy toasts, sprinkle with picked thyme leaves and a drizzle of olive oil, then serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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Recipe image photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Richard ClatworthyJamie image photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Chris Terry
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