Silver beet and butter bean soup
Nutrition Info.(per serve)
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 1/2 bunch, white stalks removed)
400g can no-added-salt butter beans, rinsed, drained
1/2 cup reduced-fat ricotta
30g grated reduced-fat cheddar cheese
4 slices wholemeal sourdough bread
Total fat 9g
Saturated fat 4g
Dietary fibre 9g
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.
Make it gluten free: Use gluten-free bread and check stock is gluten free.
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