White Bean Ginger Soup

Ingredients

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• Cannellini Beans in Water Cannellini Beans in Water 800g 10 cups
• Shallot Shallot 2 2
• Carrot Carrot 2 2
• Celery Celery 1 stalk 1 stalk
• Vegetable Stock Vegetable Stock 1 tbsp 1 tbsp
• Water Water 500ml 2 cups
• Ginger Root Ginger Root 2cm coin 2cm coin
• Ground Turmeric Ground Turmeric 1 tsp 1 tsp
• Ground Black Pepper Ground Black Pepper seasoning seasoning
• Extra Virgin Olive Oil Extra Virgin Olive Oil 4 tbsp 4 tbsp
• Ciabatta Bread Ciabatta Bread 6 slices 6 slices

Instructions

1. 1.Place a soup pot over medium heat, add the olive oil and the sliced shallots, together with the carrots and celery both finely chopped.
2. 2.Let them cook for few minute until the shallots are softened, then add the beans (drained from the preservative water) and stir to combine.
3. 3.Add the stock along with 500 ml of warm water and slowly bring to a simmer until it is melted.
4. 4.Add the turmeric and the fresh grated ginger and simmer for about 10 more minutes.
5. 5.Slice the ciabatta bread and place into the oven at 180C.
6. 6.Pour the soup into a large bowl and keep warm, covered.
7. 7.Serve the soup in bowls with a pinch of ground black pepper and grilled ciabatta bread.

Nutritional Information

• Calories:
  398
• Fat:
  14g
• Sodium:
  452mg
• Carbs:
  76g
• Sugar:
  4g
• Protein:
  22g