Vegetable Bean Soup

Vegetable & Bean Soup with Loads of Veggies

60 mins active prep time, 4 servings, $6.53 / serving

This recipe is from ‘Florentine’ by Emiko Davies published by Hardie Grant Books, $37.75

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Photography © Lauren Banford

Ingredients (included in delivery)

  • 250g drained, tinned cannellini beans
  • 1 small brown onion, finely chopped
  • 1/2 celery stalk, finely chopped
  • 5-6 flat-leaf parsley stalks, finely chopped
  • 30g pancetta, finely chopped
  • 1 tbsp tomato paste
  • 125g savoy cabbage, chopped, (about a quarter of a head)
  • 125g silver beet, central veins removed and leaves chopped
  • 125g cavolo nero (kale), central veins removed and leaves chopped
  • 1 potato, peeled and diced
  • 1 red onion, quartered, (optional)
  • 1 garlic clove, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 125g stale bread, cut into chunky pieces, crusts removed

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