Broad bean and silverbeet (spinach) soup

Ingredients

• 1 1/2 cups frozen broad beans
• 3 teaspoons olive oil
• 2 garlic cloves, crushed
• 2 medium carrots, peeled, chopped
• 1.25 litres Campbell's Real Stock Vegetable
• 400g can brown lentils, drained, rinsed
• 300g silverbeet, stalks removed, leaves shredded
• Olive oil and wholemeal crusty bread, to serve

Method

1. Step 1

   Place beans in a bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Peel and discard skins.

2. Step 2

   Heat oil in a large saucepan over medium-low heat. Add garlic and carrot. Cook, stirring, for 2 minutes or until fragrant. Add stock and lentils. Stir to combine. Bring to the boil, stirring occasionally. Reduce heat to medium. Simmer, covered, for 10 minutes or until carrot is tender.

3. Step 3

   Add broad beans and silverbeet. Simmer for 2 minutes or until silverbeet has wilted. Season with salt and pepper. Ladle soup into bowls. Drizzle with oil. Serve with bread.

Serves 4