Bean Soup with Garlic Toast

Provides
1.5 serves of whole grain Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Provides
2 serves of legumes Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 1

Preparation Time: 15 minutes

Ingredients

• 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

Method

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.