Roast tomato, fennel and cannellini bean soup

Vegetarian
Roast tomato, fennel and cannellini bean soup

Prep

10 min

Cook

55 min

Serves

6

Skill

Dairy and Lactose FreeVeganSoupsWinter WarmersLow in SugarLow in Sodium

A great rustic soup recipe that’s high in fibre and packed full of the goodness of legumes.

  • 750g tomatoes, halved crossways
  • 1 bulb fennel, trimmed, cut into thin wedges
  • 1 red onion, cut into thin wedges
  • 3 garlic cloves, chopped
  • 2 tbs olive oil
  • 2 cups vegetable stock, salt-reduced
  • 400g can cannellini beans, drained, rinsed
  • small basil leaves to serve

Nutrition per serving

Weight, measurement and temperature conversions
680 kJ

energy kj

6 g

protein

7.3 g

dietary fibre

14 g

carbohydrate

7 g

sugars

442 mg

sodium