Serves 4 Serving
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic
- 1 leek
- 1 stalk of celery
- 3 medium potatoes
- 500ml vegetable or chicken stock, salt reduced
- 1 x 430g can three bean mix
- 1 x 375ml can reduced fat evaporated milk
Method
- Crush garlic clove. Finley slice leek. Dice celery. Peel and chop potato into 1 cm cubes.
- Heat oil in a large saucepan and add leek and garlic. Cook until the leek has softened.
- Stir through the remaining vegetables and cook for a further 3 minutes.
- Add the stock and three bean mix. Bring to the boil and reduce heat to a simmer.
- Allow the soup to simmer for 10 minutes or until the vegetables have softened.
- Add the evaporated milk and heat through.
- Season with pepper.
