Prawn and Cannellini Bean Soup

Prawn and Cannellini Bean Soup
Prawn and Cannellini Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14

    oz canned cannellini beats, drained

  • 2

    stalks celery, coarsely chopped

  • 1

    onion, finely chopped

  • 1

    carrot, peeled and coarsely chopped

  • 3

    cloves garlic, crushed

  • 4

    cups vegetable stock

  • 2

    bay leaves

  • 1

    cup tomato puree

  • salt and freshly ground black pepper

  • 12

    prawns, peeled and deveined

  • 1

    Tbsp finely chopped flat-leaf parsley

Directions

1. Place the cannellini beans in a saucepan with the celery, onion, carrot, garlic, stock and bay leaves. Bring to a boil and simmer gently for 10 minutes until flavors infuse. Remove from heat and cool a little. Discard the bay leaves. 2. Ladle half the beans and vegetables into a food processor or blender, add tomato puree and blend until smooth. 3. Return soup to the pan and gently reheat. Season to taste. Add prawns and poach for 5-6 minutes, until prawns are just cooked. Ladle soup into bowls and garnish with parsley.

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