SERVES 4
PER SERVING
71 CALORIES
1.5G FAT
PREPARATION TIME 15 MINUTES SOAKING TIME (BEANS) OVERNIGHT COOKING TIME 1 HOUR
50g white beans (cannellini or haricot), soaked overnight
4 small shallots, finely chopped
2 garlic cloves, crushed
4 large carrots, diced
3 celery sticks, finely sliced
1 × 4cm piece lemongrass, finely sliced
1 × 2cm piece fresh ginger, finely chopped
2 × 400g cans chopped tomatoes
2–3 teaspoons vegetable stock bouillon powder, or to taste
freshly ground black pepper
1 After soaking the beans overnight, rinse well and place in a large saucepan with the shallots, garlic, carrots and celery. Cover with water and bring to the boil. Reduce the heat and simmer gently for 30 minutes, topping up with water as required.
2 Add the lemongrass, ginger and tomatoes. Taste the soup and stir in the stock powder, adjusting the consistency with more water if necessary. Simmer for a further 25 minutes until the beans are soft.
3 Season with black pepper and serve hot.
TIP Make this soup a day in advance to allow the flavours to develop
