This tasty soup is popular with kids and a great way to get your daily quota of vegetables. Its very quick and easy to make too – adding lots of herbs adds so much flavour and also extra nutrients too.
Ingredients:
1 onion, finely chopped
2 large carrots, finely diced
1 medium sweet potato, peeled and cut into 2cm cubes
5 garlic cloves, crushed
1 sprig of rosemary
2 bay leaves
1 rasher of smoked bacon, chopped (optional but enhances the taste)
Greens: either a handful of spinach chopped, or even better about 6-8 cavalo nero leaves, chopped
1 can borlotti beans, drained
1 can cannellini beans, drained
1 carton (or can) of chopped plum tomatoes
2 tbsp tomato puree
3 cups of chicken stock or vegetable stock (preferably homemade)
1 large handful of chopped parsley
1 large handful of chopped fresh basil
6 tbsp olive oil
Method:
In a large pan, heat 3 tbsp olive oil. Add the bay leaves and rosemary and cook for a minute or so to flavour the oil. Then add the carrots and onions, saute for a few minutes. Add the bacon and the sweet potato. Then add the beans, tomatoes, tomato puree, greens and stock. Put the lid on the pan and simmer for 30 minutes until all the vegetables are cooked and the soup has thickened. Add more stock if you wish at this point. Taste and season accordingly. Then stir in the fresh herbs.
Ladle the soup into bowls and add more herbs and a substantial drizzle of olive oil.
