Silver beet and butter bean soup

Serves: 4

Time to make: 30 mins

Ingredients

1 tablespoon olive oil
1 leek, chopped
1 celery stalk, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
2 cups reduced-salt vegetable stock (we used OXO cubes)
4 cups water
4 cups shredded silver beet (about ½ bunch, white stalks removed)
400g can no-added-salt butter beans, rinsed, drained
½ cup reduced-fat ricotta
30g grated reduced-fat cheddar cheese
4 slices wholemeal sourdough bread

Instructions

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1 Preheat oven to 180°C. Heat olive oil in a large saucepan over medium heat. Add the chopped leek, celery and carrot and cook, stirring, for 10 minutes or until soft. Add the garlic and cook for a further 30 seconds, or until fragrant.

2 Add stock and water to saucepan, cover, and simmer for 10 minutes. Add silver beet and butter beans, cover and simmer for 5 minutes, or until the silver beet is tender.

3 Combine ricotta and cheddar cheese in a small bowl. Grill bread on both sides in the oven until golden. Top with cheese mixture and bake for a further 10 minutes, or until warm and cheddar is melted. Serve with cheese toast.

Variations

Make it gluten free: Use gluten-free bread and check stock is gluten free.

Nutrition Info (per serve)

Calories 290 cal

Kilojoules 1220 kJ

Protein 15 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 9 g

Sodium 730 mg

Calcium 250 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.