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INGREDIENTS:
2 teaspoons olive oil
1 leek, sliced
1 carrot, diced
1 sweet potato, (350g), peeled & diced
1 stick celery, chopped
1 zucchini, diced
3 cups reduced salt vegetable stock
420g can Edgell Four Bean, drained
400g can diced tomatoes
2 tablespoons chopped fresh parsley
METHOD:
1. Heat oil in a large saucepan, add leek, carrot, potato, celery
and zucchini and cook for 3-4 minutes, stirring occasionally.
2. Add stock, drained Edgell Four Bean Mix and tomatoes. Bring to
the boil, cover and simmer for 15 minutes or until tender.
3. Serve sprinkled with parsley.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
TIP: Add small sprig of rosemary to soup when cooking.
| Energy |
873kJ |
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| Protein |
10.7g |
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| Fat - total |
3.2g |
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| - saturated |
0.4g |
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| Carbohydrate - total |
30.0g |
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| - sugars |
14.0g |
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| Fibre |
8.9g |
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| Sodium |
788mg |
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