extra virgin olive oil and freshly ground Parmesan for serving (optional)
Instructions
Put the broth and canned tomatoes, if using, in a saucepan and heat until boiling.
Meanwhile, Put a large deep soup pot on medium heat and add 2 teaspoons of olive oil. Add the carrots, celery, onions and garlic and stir them together with a wooden spoon. Place the lid on askew and cook them until the carrots have softened but are still holding their shape and the onion is lightly golden, about 10 minutes. (You'll want to give them a stir every so often so they don't begin to stick or burn.)
Add the boiling broth to the vegetables in the soup pot. Add the beans, broccoli, cauliflower and chopped fresh tomatoes. Stir and bring to a boil. Reduce the heat and simmer with the lid on for 10 minutes.
Add the spinach and cook for 30 seconds more, then remove pot from the heat.
If you like a thicker soup, take out half of it, give it a whirl in a blender and then stir it back into the pot. (Alternatively, give it a blitz with an immerstion/stick blender. Season to taste with salt and pepper.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese, if desired.
Recipe Notes
Ideas from Jamie for "pimping up your soup"
Try grilling, toasting or baking chunky croutons or slices of ciabatta bread
Tear in soft fresh herbs like basil, parsley and mint
All sorts of different cheeses can be crumbled and grated over, or stirred in
Try a nice dollop of creme fraiche or sour cream on top
Serving size: 2 cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Easy Healthy Jamie Oliver Vegetable Soup with Beans Recipe
Amount Per Serving (2 cups)
Calories 154Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Carbohydrates 21.9g7%
Fiber 7.5g30%
Protein 11.2g22%
* Percent Daily Values are based on a 2000 calorie diet.