Bean soup

Bean soup

Core recipe

Serves 4

1 tbsp olive oil

1 small onion, finely chopped

½ savoy cabbage, finely shredded

2 carrots, diced

1 can of borlotti beans, drained and rinsed

1 can of butterbeans, drained and rinsed

1 litre of vegetable stock or 2 tsp vegetable bouillon

1 tsp dried mixed herbs

1 bay leaf

1 tbsp tamari or soy sauce

nori flakes (optional)

black pepper

Heat the oil in a large pan and sauté the onion until soft. Add the garlic, bay leaf, cabbage and carrots and sweat them for 5 minutes.

Add the beans and the vegetable stock or water and bouillon. Bring to the boil, add the herbs and tamari and simmer for 10 minutes.


Remove the bay leaf and serve. Season with freshly ground black pepper and kelp flakes.