broccoli and bean soup

This is a very earthy soup, easy to make and a meal in itself. I made this one with sprouting broccoli, cannellini beans and I followed the Riverford Organic recipe then added some sundries tomatoes and capers for extra taste and a bit of tanginess. You can then serve with bread and parmesan on top.

PREPARATION & COOKING TIME: 25MIN

INGREDIENTS FOR 2 PORTIONS:

1 tablespoon olive oil

3 garlic cloves, chopped

1 white onion, chopped

1 tin cannellini beans with their liquid

1 litre vegetable stock

300gr purple sprouting broccoli or nomal broccoli, chopped in chunky pieces

100gr gluten free pasta, in a plastic bag, broken into bits with a rolling pin

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon capers, chopped

1 teaspoon sea salt

4 sundried tomatoes, roughly chopped

• place oil in a saucepan and add the onions and garlic and salute for 3-5 minutes
• add the beans with the liquid, the vegetable stock, thyme, oregano, capers, sundries tomatoes and the salt and simmer for 7 minutes
• add the pasta and broccoli ad cook for 8 minutes
• taste here and add more salt or water as you like
• let the soup rest for a few minutes, allowing the pasta to cook completely and then serve with bread and parmesan if you wish (optional)

NUTRITIONAL VALUE PER PORTION
energy kcal	371.9
fat	2.8
of which saturated	0.4
carbohydrates	64.5
of which sugars	8.6
fibre	19.3
protein	19.6
salt	1.0