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the food company 1111

White Bean, Horseradish & Vegetable Soup

PREP TIME

15 mins 

COOK TIME

20 mins 

SERVES

12

INGREDIENTS

20ml Olive Oil

4 Carrots, Chopped

3 Cup Cous Cous

4 Celery Sticks, Chopped

4 Zucchinis, Chopped

1x A10 Can White Cannellini Beans 

2 Litres of Vegetable Stock

Chopped Fresh Parsley

METHOD

  1. Heat olive oil in a stock pot over a medium heat. Add onion & TFC Horseradish sauté for 2 minutes.  Add in chopped carrots, celery sticks and zucchinis. Cover and reduce heat to low. Cook for 10 minutes until vegetables soften.
  2. Add vegetable stock. Simmer, partially covered, for 15 minutes. Stir in can cannellini beans, rinsed and drained. Cook over a low heat for 5 minutes or until warmed through.
  3. Remove the pan from the heat and stir in 2 tablespoons chopped fresh parsley. Taste and season with salt and pepper. Serve.