Bean Soup with Garlic Toast

1.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
2 serves of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 1

Preparation Time: 15 minutes


  • 2 slices Bürgen® Pumpkin Seeds bread, toasted
  • 2 tsps extra virgin olive oil
  • ½ onion, chopped finely
  • ½ stick celery, sliced finely
  • ½ carrot, peeled and grated
  • 1 cup (250ml) vegetable stock
  • ½ cup (125ml) water
  • 200g canned white beans, drained
  • 1 tbsp chopped parsley leaves
  • 1 tbsp olive margarine
  • 1 small clove garlic, chopped finely


  1. Preheat grill.
  2. Put the oil into a saucepan and add the onion. Cook over a medium heat, stirring occasionally, for 10 minutes or until golden. Add the celery, carrot, stock and water; simmer for 5 minutes. Add the white beans and parsley and simmer for a further 5 minutes.
  3. Meanwhile, combine margarine and garlic in a small bowl and spread over the toasted bread. Grill until lightly golden; cut into fingers.
  4. Serve the soup with the garlic toast fingers.

Recipe and image kindly provided by Burgen.

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