Hearty Bean Soup

Hearty Bean Soup
Author: Hedi Hearts


1 can white beans
(I used cannellini beans)
1 onion, finely diced
2 cloves garlic, crushed
2 carrots, chopped
1 celery stick, chopped
1 cup cherry tomatoes, halved

1 bay leaf
1 tsp smoked paprika
2 pints of vegetable stock
1/4 cup apple cider vinegar
Coconut oil for frying
Salt and freshly ground pepper
Garnish: 1 spring onion


In a large pot, heat the coconut oil and fry the onion until soft. Add the garlic, carrots, celery, smoked paprika and fry for about 5 minutes or until the vegetables soften, stirring occasionally.

Next pour in the stock, apple cider vinegar and add tomatoes, beans, bay leaf, salt, pepper and bring to the boil.

Cover the pot and simmer for ten minutes. Taste and adjust the seasoning. 

Next take 1 cup of the soup and pop it into a blender and purée until smooth. Add the puréed soup back to the pot and stir.

Taste; if you want a thicker consistency you can purée a bit more.

Ladle the soup into bowls, sprinkle with chopped up spring onion and serve with freshly baked bread.