White bean soup with chilli

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Allergen – None. Gluten, dairy, egg and nut free. Vegan.

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g Best choice EF Egg free DF Dairy free VG Vegan V Vegetarian SF Soy free NF Nut free GF Gluten free FS Fish and shellfish free Main meal

Ingredients

Vegetable oil - 30 ml

Onions – brown - 400g

Chilli – fresh - 10g (Chopped, de-seeded)

Garlic – crushed - 15g

Cannellini beans - 500g (Soaked overnight)

Vegetable stock - 3.5 litres (Salt reduced)

Parsley – continental - ¼ bunch (Chopped)

Pepper – white - ½ tsp.

Vegetable oil - 50 ml

Onions – brown - 1.0 kg

Chilli – fresh - 20g (Chopped, de-seeded)

Garlic – crushed - 40g

Cannellini beans - 1.2 kg (Soaked overnight)

Vegetable stock - 8.0 litres (Salt reduced)

Parsley – continental - ¾ bunch (Chopped)

Pepper – white - 7g

Vegetable oil - 80 ml

Onions – brown - 2.0 kg

Chilli – fresh - 50g (Chopped, de-seeded)

Garlic – crushed - 80g

Cannellini beans - 2.0 kg (Soaked overnight)

Vegetable stock - 16 litres (Salt reduced)

Parsley – continental - 1 ½ bunch (Chopped)

Pepper – white - 15g

This recipe was developed by chefs at Western District Health Service.

Method

Soak cannellini beans overnight in the cool room.
Heat oil in large pot, sweat off onion, garlic and chilli.
Add drained soaked beans and vegetable stock.
Bring to the boil, reduce to a simmer and cook for approx. 1 ½ hours, or until beans are very soft.
Blend soup with stick blender to smooth, add parsley and season with white pepper.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.