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Tuscan-style Winter Vegetable Soup

Serves: 4

Cost CuttingEco FriendlyFreezes WellVegan Friendly

Filling, nutritious and warming - this is the perfect soup for a cold winter's day

Tuscan-style Winter Vegetable Soup Recipe: Veggie Magazine

Ingredients:

olive oil spray

1 onion, roughly chopped

1 large carrot, diced

1 tsp fennel seeds, roughly crushed

400g can Waitrose Chopped Tomatoes with Olive Oil & Chopped Garlic

750ml vegetable stock

3 sprigs fresh rosemary, leaves picked and chopped

1 Savoy cabbage, halved and shredded

400g can essential Waitrose Borlotti Beans, drained and rinsed

4 slices Waitrose LOVE Life Heyford Sliced Bloomer

method:

  • Spritz the bottom of a large, heavybased pan with olive oil spray. Add the onion and carrot and cook over a medium heat for 8–10 minutes. Add the fennel seeds and cook for a minute.
  • Pour in the tomatoes and stock and bring to a simmer. Stir in the rosemary and cabbage, cover and simmer for 15 minutes. Add the beans and simmer for a further five minutes.
  • Meanwhile, preheat a griddle pan until hot. Lay the slices of bread on it and cook for 1-2 minutes on each side. Ladle the soup into bowls and serve with the griddled bread.
Print Recipe http://www.waitrose.com

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