AuthorAnnabelleCategory, , , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

 3 tbsp extra virgin olive oil
 3 leeksgreen parts removed and thinly sliced
 2 carrots thinly sliced
 1 fennel bulbthinly sliced
 4 cloves garlicminced
 2 fresh rosemary sprigsleaves removed and chopped
 1 cup savoy cabbagethinly sliced
 6 cups gluten-free vegetable stock
 1 can white beansdrained and rinsed
 handful fresh flat leaf parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.

Getting started
2

In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

3

Add the garlic, rosemary and cook for another minute.

4

Add the cabbage and sauté another minute.

5

Add stock and bring to a boil.

6

Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.

7

Stir in the parsley and season with salt and pepper.

Annabelle's tips
8

A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 332
% Daily Value *
Total Fat 14.5g23%
Saturated Fat 4.8g24%
Cholesterol 0mg
Sodium 1880mg79%
Total Carbohydrate 48.3g17%
Dietary Fiber 11.4g46%
Sugars 8.1g
Protein 12.4g25%

Calcium 16%
Iron 39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 3 tbsp extra virgin olive oil
 3 leeksgreen parts removed and thinly sliced
 2 carrots thinly sliced
 1 fennel bulbthinly sliced
 4 cloves garlicminced
 2 fresh rosemary sprigsleaves removed and chopped
 1 cup savoy cabbagethinly sliced
 6 cups gluten-free vegetable stock
 1 can white beansdrained and rinsed
 handful fresh flat leaf parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.

Getting started
2

In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

3

Add the garlic, rosemary and cook for another minute.

4

Add the cabbage and sauté another minute.

5

Add stock and bring to a boil.

6

Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.

7

Stir in the parsley and season with salt and pepper.

Annabelle's tips
8

A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.

White Bean and Fennel Soup

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