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Recipe information:
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
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1 clove garlic, crushed
100g leeks, thinly sliced
100g celery, sliced
1 tablespoon olive oil
180g swede, diced into 2cm cubes
1 litre vegetable stock made with 1 vegetable stock cube
2 bay leaves
1 x 410g tin haricot beans, drained
For croutons
Sainsbury's freefrom ciabatta cut into 1cm cubes
2 tablespoons of olive oil
Garnish
Celery leaves
1. Heat the oil in a large pan, then add the garlic, leeks and celery and cook over a medium heat until softened. Add the swede and stir until lightly coated in oil.
2. Pour in the stock and add the bay leaves. Bring the soup to a simmer and cook until the swede is tender.
3. Add the beans, stirring to heat through. Continue to cook for 5 minutes. Garnish with celery leaves and freefrom ciabatta croutons.
To make croutons
1. Cut 1 freefrom ciabatta into 1cm cubes. Toss with 2 tablespoons of olive oil and bake in a preheated oven at 180ºC, fan 170ºC, gas 4 until golden. |
