Three bean soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 500ml vegetable stock or chicken stock
- 2 handfuls broad beansfrozen
- 2 handfuls trimmed green beans
- 400g cannellini beans
- handful basil
- 2 tbsp parmesangrated
Method
step 1
Heat 500ml vegetable or chicken stock in a saucepan until simmering, add 2 handfuls fresh or frozen broad beans and 2 handfuls trimmed green beans and cook for 2 minutes.
Add 400g tin cannellini beans, drained and rinsed, and cook for a further 2 minutes. Season.
Stir in a handful roughly chopped basil and 2 tbsp grated parmesan.
