Italian White Bean & Vegetable Soup

Another soup for the freezer for lunches and cold winter weekends.This time I made an Italian Bean and Vegetable Soup using cannellini beans and lots of vegies that needed using up.

Ingredients

2 onions (cut finely)
3 garlic cloves (chopped finely)
4 sticks celery (trimmed and diced)
4 carrots (peeled and diced)
1 large potato (peeled and diced)
2 400gram tins tomatoes
2 litres beef stock
250 grams cabbage
375 grams Canelloni beans (soaked over night if dried)
handful of fresh parsley (chopped)
basil & oregano
Oil
cracked pepper
salt


Method

1. Saute onions in a little oil until soft. Add garlic and cook for a minute.

2. Add potato, celery and carrot to the saucepan and cook until for 5 minutes.

3. Add stock, tomatoes and beans and half the herbs. Simmer for an hour or two.

4. Add cabbage and remaining herbs. Season with cracked pepper and salt if desired.

Serve with a lovely crusty loaf of bread of french stick.

I think I have enough soup in the freezer now for a little while. You can never have too many soup choices in the freezer. They are great for an after school snack or when you are home late and can't be bothered cooking.