White bean and courgette soup recipe

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 134 calories / serving
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162701 White bean and zucchini soup HERO

Heat the olive oil in a large saucepan set over a medium heat. Sweat the onion and garlic for 4-5 minutes, stirring occasionally, until softened. Drain the sliced leek and add to the pan. Add the courgette and beans and cook for a further 5 minutes, stirring occasionally.

Cover with the stock and bring the mixture to the boil. Reduce to a simmer and stir in the milk. Simmer the soup for 20-25 minutes until the beans are soft.

Once the beans are soft, stir through the chopped parsley. Season to taste before ladling into soup bowls. Serve immediately.

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  • Ingredients

  • For the Bolognese sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • ½ leek, halved, finely sliced and soaked in water
  • 1 clove garlic, minced
  • 2 courgettes, de-seeded and finely diced
  • 1 x 400g tin haricot beans in water, drained
  • handful of parsley leaves, finely chopped
  • 1l (1¾ pint) vegetable stock
  • 100ml whole milk
  • salt
  • pepper
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  • Energy 557kj 134kcal 7%
  • Fat 69g 10%
  • Saturates 2g 10%
  • Sugars 4.9g 5%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 12.1g Protein 6.1g Fibre 6.6g

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