Three bean soup

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olive magazine

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Recipe by olive magazine

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1. Heat the chicken stock in a saucepan until simmering, add the broad beans and green beans and cook for 2 minutes, add the cannellini beans and cook for a further 2 minutes. Season. Stir in the basil and parmesan.

Low Gi

Adding beans is a surefire way of keeping the Gi down and this recipe has a triple whammy. The skin coating each bean takes a long time to be digested, so keeps your blood sugar steady for a long time.

Per serving

227 kcalories, protein 18.7g, carbohydrate 28g, fat 5.2 g, saturated fat 1.9g, fibre 10.8g, salt 2.31 g

Latest comments and suggestions

• Zloob

  30 December 2007

  Zloob commented on this recipe

  For this to be a true vegetarian recipe an alternative to chicken-stock would have to be used.

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  Please let us know your name and the reason you find the above comment inappropriate.

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• astroboy

  28 February 2008

  astroboy rated and commented on this recipe

  

  prefer to use soya beans over the broad beans

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  Please let us know your name and the reason you find the above comment inappropriate.

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Ingredients

• 500ml chicken or vegetable stock , fresh, cube or concentrate
• 2 handfuls broad beans , fresh or fozen
• 2 handfuls green beans , trimmed
• 400g tin cannellini beans , drained and rinsed
• handful basil leaves, roughly chopped
• 2 tbsp grated parmesan or Grana Padano

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Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

Ingredients

• 500ml chicken or vegetable stock , fresh, cube or concentrate
• 2 handfuls broad beans , fresh or fozen
• 2 handfuls green beans , trimmed
• 400g tin cannellini beans , drained and rinsed
• handful basil leaves, roughly chopped
• 2 tbsp grated parmesan or Grana Padano

Per serving

227 kcalories, protein 18.7g, carbohydrate 28g, fat 5.2 g, saturated fat 1.9g, fibre 10.8g, salt 2.31 g

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