Vegetable & White Bean Soup


Well this cold weather was a bit of a shock to the system after enjoying a lovely couple of weeks in the sunshine. For those of you who don’t follow me on social media you may have wondered why I hadn’t posted any new recipes lately.

From mid-August through to the beginning of September I was extremely busy with Farmer’s Markets and different events, which were all fantastic but left little time to work on new recipes for the website. I then flew to my sister’s, who lives in the U.S.A., for a family vacation which was wonderful and helps explain why there have been no new posts of late.

Funnily enough, this soup recipe was actually created when I was at my sister’s house and there were some vegetables which needed using up – even though it was super hot in Florida, I still made soup! Well, the soup turned out great and I made it again whilst there then again last week when I got home.

As it is getting colder now (at least it is here in the Scottish Borders) I’m going to be working on lots of warming recipes to keep us going through the Winter months, although there will still be some salads and such posted too

This soup is a great one to stock the freezer with. However, If making this soup to freeze, I recommend not adding the greens until you re-heat the soup, if you add them before freezing the soup, the soup will taste great but the greens (spinach or kale) will lose their vibrant colour and may not look as pleasing.

This recipe can be bulked up to make it more of a filling meal, simply add cooked rice, pasta or quinoa to the soup just before serving.

Serves 6


-2 Tbsp. olive oil

-1/2 large onion, peeled & finely diced

-2 sticks of celery, trimmed, cleaned & diced

-2 carrots, trimmed, cleaned & diced

-2 cloves of garlic, crushed

-2 courgettes (I use 1 yellow & 1 green), trimmed, cleaned & diced

-1 red pepper diced

-1 tsp. dried mixed herbs

-1 bay leaf

-2 x 400g tins chopped tomatoes

-1 x 400g tin of white beans – butter beans or cannellini beans work well, drained and rinsed

-250g baby spinach or kale, washed (if using kale, remove the tough stems and roughly chop the leaves)

-salt & pepper to taste

How To Make

Place a large pan over a medium heat and warm the oil

Once the oil is hot add the onion, celery and, carrots and cook for 5 minutes, stirring often, until the onion starts to become translucent.

Add the garlic, remaining vegetables and dried herbs to the pan and give the mixture a good stir and allow to cook for 3-4 minutes.

Pour in the tins of tomatoes and fill one of the empty tins with water and add that to the pan also. Season with salt and pepper, stirring well.

Put the lid on the pan and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

Add the drained beans to the soup and stir to combine. Cook for a further 10 minutes.

A few minutes before the soup has finished cooking stir in the spinach or kale. Once the greens have wilted, remove from the heat and serve.