Italian White Bean Soup

Nutrition per serve

Ingredients

• 1pcs onion
• 2pcs potato
• 380g cannellini beans
• 1pcs vegetable stock cubes
• 10g Italian seasoning
• 400g diced tomatoes
• 30g pitted kalamata olives
• 10g capers
• 1bunch parsley
• 2pcs wholemeal bread rolls
• 750ml (3 cups) boiling water
• 10ml olive oil
• 10ml sugar
• 23ml extra virgin olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Cut the unpeeled potatoes into 2cm chunks. Drain and rinse the beans. Crumble the stock cubes into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve.
2. Step 2 — Cook onion
   Heat 1 tsp olive oil in a large saucepan over medium heat. Cook the onion, stirring regularly, for 3-4 mins until softened. Add the Italian seasoning and stir for 30 secs or until fragrant.
3. Step 3 — Cook soup
   Add the potato, beans, stock, tomatoes and 2 tsp sugar to the onion and stir to combine. Season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, covered, for 15-20 mins until the potato is very tender.
4. Step 4 — Make dressing
   Meanwhile, preheat the grill to high. Finely chop the olives, capers and parsley leaves, discarding the parsley stems. Combine 1½ tbs extra virgin olive oil and 2 tsp white wine vinegar in a bowl. Add the olives, capers and parsley and stir to combine. Season with pepper.
5. Step 5 — Toast croutons
   Line an oven tray with foil. Coarsely tear the wholemeal rolls into bite-sized chunks and put on the lined tray. Drizzle with 1 tsp olive oil, season with salt and pepper and toss to coat. Grill the croutons, tossing occasionally, for 3-5 mins until golden and toasted.
6. Step 6 — Get ready to serve
   Lightly crush some of the beans and potato in the soup with a potato masher. Taste, then season with salt and pepper. Divide the soup among bowls. Scatter with the croutons and drizzle with the olive caper dressing to serve.

Allergens

Sulphites, Gluten, Soy, Wheat