Vegetable and white bean soup


1 tbsp olive oil
1 leek, thinly sliced
2 carrots, finely chopped
2 stalks celery, trimmed
and sliced
1 swede, peeled and finely chopped
1 litre (1¾ pt) vegetable stock
400g (14oz) tin chopped tomatoes
75g (3oz) soup mix, rinsed (see tip)
400g (14oz) tin cannellini beans, drained
100g (3½ oz) green beans, chopped
Grated parmesan and chopped parsley to serve


  1. Fry the leek, carrots, celery and swede in the olive oil for 4-5 mins until the leek is tender. 
  2. Add the stock, tomatoes and soup mix and bring to the boil. Simmer covered until the lentils and grains in the soup mix are tender. 
  3. Stir in the beans and simmer for a further 4-5 mins. Season to taste and serve with parsley and parmesan.
  • Soup mix is a mixture of dried legumes and grains such as split peas, pearl barley and lentils and can be found in most supermarkets
  • Recipe from Good Medicine
  • For more great recipes see Yours Magazine, out every fornight, on a Tuesday.


Serve with a crusty brown roll to make for a delicious meal!


Time: 15
Serves: 6
Nutrition: 202 calories, 5.6g fat, 10g sugar, (sat fat 1g)