WHITE BEAN, TOMATO & HERBY SOUP
TOTAL FIBRE: 114gm
FIBRE PER SERVE: 19gm
PREP TIME: 5min
COOK TIME: 45min
PLANT BASED INGREDIENTS: 6
- Garlic (1 Bulb)
- Mackenzie white beans (1 375gm packet)
- Bunch of marjoram, oregano, parsley etc.
- Canned Tomatoes (400gm)
- Water to cover the beans
- White pepper & sea salt
- Green herbs
- 1 Lemon (including rind)
- Grated parmesan
WHAT TO PREP
Soak the whole packet of white beans in a big bowl of water overnight. If it soaks up the water add more.
HOW TO PUT TOGETHER / COOKING
In the crockpot add the packet of soaked, drained beans, cut the whole bulb of garlic in half & throw it in the pot too.
Chop up all the herbs & add them to the pot too. Add the can of tomatoes, add the rind of the lemon & then cover the whole lot with water about an inch above the level of the beans.
Put the pressure cooker lid on, close the valve, turn the crockpot on to the beans function & press start.
When it’s finished let it sit for a while & then release the steam.
Chop up more herbs & stir them in until they are wilted. Take out the whole head of garlic & squeeze out the mushy garlic & add it back to the soup.
Add lemon juice, salt & pepper, taste it & add more if it needs some. Serve with grated parmesan on top.