Comforting Cannellini Bean and Veggie Soup

Posted in Food on December 31, 2015

Mum’s always do the best soups. I know for me if I feel unwell or in need of a little comforting nothing beats my Mum’s ( or mother-in-laws) soups! This one is tweaked from something my mother makes and I hope you get the same loving feeling I get when I have it.



  • 2 carrots diced
  • 3 stems of celery diced
  • 1 brown onion chopped finely
  • 2 minced garlic cloves
  • 2-3 potatoes diced
  • 2 cans of cannellini beans, rinsed ( or even better cook them up fresh before)
  • 1 bunch of flat leaf parsley chopped
  • 3 spring onions chopped
  • 2 teaspoons of rosemary finely chopped
  • 2 teaspoons of thyme finely chopped
  • big dash of olive oil
  • 2 litres of vegetable stock
  • OPTIONAL- 1 cup of spiral pasta of your choice.


  • 6 cups of baby spinach ( or I use 4-5 big handfuls)
  • 1 cup of blanched almonds
  • 1 minced garlic clove
  • 1 teaspoon of miso paste
  • 1/3 cup of olive oil
  • salt and pepper to taste
  • juice of 1 lemon squeezed
  • 1/4 cup of parley

Spinach Pistou




  • Heat the garlic, onion and oil in a large saucepan for 5 minutes or until brown and soft
  • Mix in the carrots, celery, potato, rosemary, thyme and salt and pepper. Mix and let heat for another 5 minutes
  • Add the stock, beans and pasta. Cook for another 10 minutes.
  • Add the parsley and spring onions and simmer for another 5 minutes.


  • Blitz all the ingredients in a blender or food processor.

Serve with a tablespoon of the pistou in a bottom of a bowl and soup on top. It gives the best burst of flavours as you eat!

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Welcome to The Compassionate Road. I am a wife, mother, yogi and Naturopath and have a huge passion for animal rights. I am sharing here some of my insights into nutrition, wellness and animal welfare, with the hope of inspiring mindful choices and creating positive change. Enjoy:)

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