Carrot and Cannellini bean soup

I bought a large packet of carrots on Ocado recently.  We decided to spend the day yesterday tidying up the house and garden.  Whilst Hubby spent time outdoors trying to get rid of dead leaves and stubborn weed, I set myself the task of getting a simple lunch ready – hardly a task at all.

I decided on carrot and cannellini bean soup, served with Irish brown bread courtesy of Mr Paul Rankin. 

Ingredients: (serves 2 and a bit)

  • 1 tbsp sunflower oil
  • 1 large yellow onion, peeled and sliced
  • 1 clove of garlic, peeled and chopped
  • 5 large carrots, cut into chunks
  • 400g tinned cannellini beans, drained and rinsed
  • 750ml water
  • salt and pepper to taste
  • a good handful of chopped basil

Method:

  1. Heat oil in a large, heavy-based pan
  2. Fry the onions for 3 minutes, followed by the chopped garlic for 30 seconds
  3. Add the carrots and beans into the pot, followed by water
  4. Leave to cook on medium heat for 30 minutes (or until the carrots are soft)
  5. Remove the pot from the heat and leave to cool for 5 minutes
  6. Use a hand-held blender to blitz carrots and beans into a fine soup
  7. Place the pot back on the stove, bring to a boil, season with salt and pepper
  8. Once boiled, turn off the heat
  9. Add choppped basil to the soup and serve with warm bread and butter

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