Winter bean soup with basil ricotta dollop
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Warm and hearty winter bean soup full of veggie goodness, topped with a basil dressing. A go-to for a cold winters night.

Protein upsize option - diced chicken breast.
1. Heat a saucepan over medium heat with 1 tbsp oil. Slice leek and dice celery. Add to pan as you go along with crushed garlic clove and 2 tsp dried Italian herbs. Cook for 4-5 minutes, or until softened.

2. Add pumpkin, tomatoes and crumbled stock cube. Pour in sugo and 3 cups water. Cover and simmer for 10-15 minutes, or until pumpkin is tender.

3. Finely chop basil leaves. Combine in a bowl with lemon zest, 1/2 lemon juice and ricotta. Season to taste with salt and pepper.

4. Finely slice silverbeet. Stir through soup along with drained beans until silverbeet is wilted. Season to taste with salt and pepper.

5. Divide soup between bowls and spoon over basil dressing to taste. Serve with lemon wedges.

Notes:
Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.



Protein upsize option - diced chicken breast
.
Add to soup along with pumpkin.
leek 1/2
celery 2 sticks
Diced pumpkin 1/2 bag (500g)
Cherry tomatoes 1 punnet (200g)
Tomato sugo 2/3 jar (340ml)
basil 2/3 bunch
lemon 1
Ricotta cheese 1 tub (250g)
silverbeet 1/2 bunch
Cannellini beans 400g

From your pantry:
oil (for cooking), salt, pepper, garlic (1 clove), dried Italian herbs, stock cube (1)