Recipes

Winter Vegetable Bean Soup

COOKING TIME : 40 MIN
SPICINESS :
SERVES:

INGREDIENTS

2 – Medium carrots, diced
3 – Medium potatoes, peeled and diced
1 – Medium rutabaga, peeled and diced
2 – Large leeks, white part only, sliced
2 – Stalks celery, sliced
1 – Bay leaf
5 tbsp (75 mL) – Seafood Stock
6 cups (1.5 L) – Of water
1 can (540 mL) – White kidney beans (cannellini), rinsed and drained
1/4 tsp (1 mL) – Crushed red pepper flakes

DIRECTIONS

1. Heat carrots, potatoes, rutabaga, leeks, celery, bay leaf and broth (Seafood Stock & water) to a boil in 6 qt (5.7 L) sauce pot over medium-high heat.
2. Reduce heat to low. Simmer, covered, for 15 minutes or until the vegetables are tender-crisp.
3. Stir in beans and pepper flakes. Heat up mixture. Remove bay leaf before serving