Vegetarian bean soup


2 onions, thinly sliced
3 cloves garlic, crushed
1 bunch fresh oregano, chopped (with leaves and stems taken off)
1 bunch fresh thyme leaves, chopped (with stems taken off)
1 bunch basil leaves, chopped (with stems taken off)
2 celery sticks, thinly sliced
2 x 400g cans of crushed tomatoes
8 cups salt reduced vegetable stock
1 x 400g can of white colored beans rinsed, after which drained
2 cups cooked spaghetti, broken into medium sized pieces
6 slices wholegrain or rye bread, toasted (1 slice per individual)
100g Parmesan cheese, grated to serve


1.Heat the oil in a large soup pot and gently cook onions on low-medium temperature until translucent and soft.
2.Put the garlic, herbs, and celery and cook until the combination starts to convert to golden.
3.Add canned tomatoes then simmer on reduced heat for about 15 minutes.
4.Add up the stock and bring to the boil. Add beans towards the end of this step so they heat throughout.
5.Divide the prepared spaghetti between every single container then ladle over soup and top with grated parmesan.
6.Serve with the toasted wholegrain or rye bread.


This recipe is designed for patients of gestational diabetes mellitus (GDM). Whether you suffer from gestational diabetes, want to nourish your bump with a fantastic diet or simply love decent winter soups, this healthy and balanced recipe is perfect. Loaded with tuscan flavours and the goodness of beans, natural herbs as well as fresh vegetables – this vegetarian soup is not only good for you and your baby – it’s an one container marvel to make.


Thursday, March 21, 2013 - 11:47pm


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